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Ingredients
250 g egg white
300 g cream 20%
300 g Glace de Gibier
450 g game trimmings (cooked)
100 ml (# 4 fl oz) red port-wine
50 g calvados
150 g apple slices
1200 ml (# 40 fl oz) water
200 g butter
Salt and pepper
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Method
Puree game trimmings in a food processor. Add 100 g. cream, 1/3 of the glace, the egg white and the port-wine. Blend until smooth and bring to a boil with pepper and salt. Prepare a stock with 1/3 of the glace and the water.
For the sauce:
Reduce calvados and add 200 g. cream and the rest of the glace. Mount the butter in and make well-shaped quenelles. Cook in them in the stock for about 5 minutes.
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How to serve
Serve the quenelles in the sauce and garnish them with deep-fried celery and apple slices. |
