Nice French Recipe site....and yummy recipes like this Traditional Style Confit of Porc.....

[joanietoo]

Ingredients :

Traditional-style confit of pork for 6 to 8 persons :

2 kg (4 lb) boneless pork filet

8 garlic cloves, degermed and cut in long sticks

3 shallots, peeled and cut in 2

thyme and bay leaves (2)

100 grams (3 oz) coarse sae salt

10 grams (1/3 oz) crushed black pepper beans

500 grams (2 lb) lard (pork fat)

Direction :

1/pre-heat the oven at 290°F

2/pour the lard into an ironcast deep pan and melt it down. Add the crushed pepper and the 2 bay leaves, a little thyme and the shallots

3/in the meantime, prick the pork filet, insert the garlic sticks in it and roll the filet into the salt and put it into the pan. Cover with a lid, make the fat sligntly boiling and put the pan into the oven during 3 hours

4/take the pork out of the pan with care using a skimmer, put it in a large bowl, filter the fat and pour it onto the pork to cover it. Let it cool down and keep it into the fridge for at least 2 full days before heating it.

It it cold on roasted bread or in slices with a salad or roast the porc slices and serve it with potatoes browned in the pork fat : the taste is a miracle ...

http://www.aftouch-cuisine.com/recipes-theme/recette-roti-de-veau.htm

 

[joanietoo]

...and this one for the CHOCOLATE lovers.... Cat's Mousse....Oh Yummm

Ingredients :
This classic recipe created by the master chef Fernand Point has been long forgotten.

Recipe for 6 people:
300g of Cat's biscuits
250g dark 60%+ chocolate, broken into small pieces
200g cater sugar
200g butter
4 eggs, separated
1 large meringue
1/2 Litre of anglaise sauce or French custard
5g of darjeeling or yunnan tea


Direction :
The day before
1) Make your anglaise sauce or French custard but instead of vanilla infuse the tea into the milk. Pass it through a fine sieve and keep in the fridge.
2) Line a deep, round tin with a bit of melted butter.
3)Trim your cat's biscuits in such a way that they make a rosette at the bottom of the tin.
4) Line the sides of your tin with more biscuits. And put it in the freezer for 10 minutes.
5) Melt the chocolate in a bowl over a pot of simmering water, as quickly as possible. Then add the sugar and take your bowl off the heat. Whisk in the butter and the 4 egg yolks.
6) Beat your egg whites into a firm foam. Then, whisk in a couple spoon of them into the chocolate mixture and gently fold the rest of the egg whites with a spatula.
7) Coarsely chop your meringue.
smileys/bigeyes.gif Take your mould out of the freezer. Fill up a 1/3 the tin with the chocolate mousse. Then, sprinkle 1/2 of the crushed meringue on the top of it. Then, pour another 1/3 of the chocolate mousse, sprinkle with rest of the meringue and finally pour the rest of the mousse into the tin.
smileys/bigeyes.gif Cover the chocolate mousee with the rest of the biscuits. Push them slightly into the mousse.
9) Put in the fridge over night.

On the day
10) Just before the meal, pass the hot blade of an office knife all around the inside of the mould, between the side of the tin and the biscuits. Place a large serving platte on the top of the mould and flip the tin up side down and take the mould off it. Pour a bit of French custard around the mousse and serve the rest in a sauce boat.

To serve, cut some nice slices using a serrated knife and a palet knife. Place each slices onto a dessert platte and pour a little bit of tea sented French custard on the side of it.

This dessert marries the crunch of the biscuits and the meringue with the smooth texture of the chocolate mousse. The tea sented custard will enhance the rich taste of the chocolate to make this dessert, a light end to this festive menu.