Cocktails
containing Pineau des Charentes
Products
of Charentes
Domaine
des Brissons de Laage
| Mussels 'Marinière' | Saint Jacques de Compostelle |
| For
four persons:
- 2 kg of mussels - 1 decilitre of pineau blanc - 1 big onion - 4 or 5 shallots - 100 grams of butter - pepper - parsley Clean the mussels,
scrape them and wash them several times. Place them in a large stewpan,
over a brisk heat, with the pineau, onion and shallots finely chopped,
butter, and pepper. Stir up them.
|
Put
in a bowl, 1.5 decilitre of Pineau des Charentes, 2 spoonfuls of well cleaned
Malaga grape. Let it macerate for one hour.
Open 4 scallops per guest. Remove nuts and corals from the scallop shells, and wash them. Dress them removing the muscle. Have it gently sauté with butter. Add salt and pepper. Put the scallops in a cassolette; deglaze the frying pan using one decilitre pineau; add the grapes and the juice from maceration. After some bubbles have shown up, add to the cassolette. Heat for 5 minutes, then serve. |
| Pineau Sauce | |
| -
150 gr Paris mushrooms
- butter - oil - 5 shallots - 2 onions - 5 cl cognac - 15 Cl of pineau - 15 Cl of stock - 3 spoonfuls of tomato puree - parsley - salt |
Clean,
slice finely mushrooms, brown gently ten minutes.
Add onions and chopped shallots, cook very briefly, wet with cognac, pineau, and the stock. bubble. Add water to the tomato puree, add a parsley bunch and some salt, cook gently until the sauce be reduced by about an half. One can serve the sauce together with ham heated in the furnace. Optional: add one spoonful of fresh cream right before serving. |
Cocktails
containing Pineau des Charentes
Products
of Charentes
Domaine
des Brissons de Laage