JACQUES SAINT WITH THE RASPBERRY BUTTER
Preparation 30 mn
Cooking 8 mn
For 4 people
20 nuts of Saint-Jacob
3 shallots
1 raspberry vinegar glass
125 G of cream floweret
200 G of fine butter
1/4 of cucumber
2 turnips
1 carrot
2 tomatos
2 Beautiful potatoes of Fontenay
400 G of believed spinaches
To peel and émincer shallots.
In a pan thick à.fond, to pour the vinegar, to add shallots,
to make reduce on very soft fire until almost total
evaporation. To add the butter cut in small pieces.
To dissolve while mixing with the whip.
To taste and rectify the seasoning so necessary. To reserve for the
heat.
To peel vegetables, to cut them of pieces and to turn them (their to
give a form of olivette), them to make cook with the vapor, 6 mn for
carrots and potatoes, 4 mn for turnips, 3 mn for cucumbers.
To make cook nuts of Saint-Jacob 4 mn to the vapor.
To preheat the plates of service.
Y to pour sauce for good napper. To deposit nuts of Saint-Jacob and
vegetables.
To be useful at once.
Wines
Montrachet
This wine is plenitude, tenderness, flexibility, consistency with scents
of honey, mild tobacco, of hazel nut, dlamande, spices...
To be used for 9-10°C