Put all of the vegetables in a pot, pour in 1.5 liters of water, add a pinch of salt and bring to a boil. Reduce heat and simmer for 20 minutes.
Remove soup from heat and let cool slightly, then strain and press vegetables well with a spoon.
Preheat the oven to 180 degree Celsius. Cook potatoes in boiling salted water for 15 to 20 minutes. Drain, peel and pass through a potato masher. Add flour and butter.
Work the mixture well and spread it out on a floured or glass surface until it's about 5 mm thick. Add the ...
Flatten the butter in a bowl and add the egg yolk, parmesan and flour. Mix well.
Beat the egg whites in a separate bowl and incorporate the previous preparation with a pinch of salt.
Bring broth to a boil. Gradually add the cheese mixture to the broth in teaspoon ...
First, prepare the Béchamel (see p. 50) with the listed ingredients and let cool.
Preheat oven to 180 ° C and grease six individual jelly molds. Meanwhile, cook the leeks in boiling salted water for 10 minutes until tender.
Drain and mash them over a bowl with the ...
Prepare the sauce. Crush fennel, mascarpone , oil and egg yolk in a food processor until it forms a thick puree without lumps.
Add 1 tablespoon of warm water and two types of vinegar. Season and then crush it .
In a bowl , arrange the chicory leaves in a crown . Place ...
Heat butter and oil in a skillet. Add mushrooms and sauté 7 minutes until tender.
Stir in the cream and grated cheese, season mixture and remove from heat .
Cut a slit in the top of the Lyonnaise and fill them with the mixture thoroughly.
Put them in a ...