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Lesson 26 Black Prince LambBlack Prince or “Prince Noir” is a pseudonym added to the description of a French dish that includes black truffles.  Oh happy days, today we will stuff a beautiful filet of lamb with veal, cream, mushrooms and the “tres cher” star, truffles.

The lamb filet is removed from the bone and opened like a “wallet” (per Chef Lesourd), the interior is scored in a harlequin pattern, then flattened between two pieces of plastic wrap with a cleaver.  Keep the bones for your jus – as always.

To ensure the stuffing is not too easy on us students, the recipe calls for a brunoise of carrot, shallot, button mushroom (or “champions de Paris” en Francais) and truffle.  Veal is ground and used for the stuffing rather than chicken, which is more luxurious than our standard mousseline farce.   The meat is made even richer by the addition of cream and an egg white to bind it.

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