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Cooking Recipe Video : Escaoutoun Landais

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Restaurant: Restaurant Helene Darroze

Chef: Helene Darroze

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 3.7/ 5 - 6 votes - 191.519 views
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Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
20
Cooking recipe Search Tags
Escaoutoun Landais Escaoutoun Landais Landais Escaoutoun Landais Landais Escaoutoun Landais Landais Appetizers
Recommended wine with the dish:
Faugeres Chateau La Liquiere
Difficulty level:
Cooking recipe viewed:
191.519
Cooking Recipe Preparation time
  • Preparation : 20 minutes
Cooking Recipe Ingredients
  • 3 tbsp. corn flour, arched
  • 30 cl fowl bouillon
  • 2 good tbsp. mascarpone
  • 0.55 lbs. mushrooms
  • 0.55 lbs. Basque sheep cheese (brebis basque)
  • Duck grease
  • 0.85 cups fowl gravy
  • Salt, pepper
  • 1 bunch of parsley
Cooking recipe preparation instructions
  1. Voila, an old, traditional dish from the French region called Land. The escaoutoun landais is a polenta-like dish blended with ewe's-milk cheese and black truffles
  2. The recipe is based on corn flour, which, a long time ago, replaced the bread with sauces aside.
  3. Start by preparing the escaoutoun itself. Mix the meat bouillon with the corn flour, off the flame. Then, cook this mixture like a puff pastry, by drying and hardening it on a small flame.
  4. After about 5 minutes, the dough is dried up. Now, you can add the mascarpone, some more bouillon to adjust the liaison, and the Basque sheep cheese, grated beforehand.
  5. The escaoutoun is normally a very solid dish in the Land tradition.
  6. However, in order to lighten this heavy dish a little, we use more mascarpone to obtain a rather liquid puree. By adding the Basque sheep cheese (the Brebis Basque) you give the dish some taste and flavour.
  7. Now that the escaoutoun is ready, put the chanterelle mushrooms in the pan with the hot duck grease. After about 3-4 minutes, the chanterelles are cooked. Add salt, pepper and some parsley.
  8. Continue by reheating the escaoutoun and place it on the dish.
  9. In fact, the escaoutoun can be accompanied by many different types of mushrooms, such as cepe mushrooms, St. George mushrooms, oyster mushrooms or even fresh truffles, in the winter time.Finish the dish by pouring some fowl gravy over it.
Restaurant
Name:
Restaurant Helene Darroze
Phone:
+33 1 42 22 00 1
Website:
Address:
"4, rue d'Assas&
City:
Paris
Country:
Fr
Overview:
"After learning fom Ducasse, Helene Darroze has brought the generosity of the Landes region and its family tradition to Paris. The restaurant has been decorated by her cousin with originality and brilliance, perfectly relating to Helene Darroze’s delicious cuisine. A boutique and tapas bar, offering appertizers and rustic Landes dishes, are installed on the first floor. The excellent restaurant is on top in the second floor. Helene Darroze is definitely the rising star!"
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