All foodies talk only about this extraordinary must-eat: the Belle Aurore pillow , simmered by Vérot , the best charcutier in Paris
Quèsaco? An extraordinary pâté en croûte made with truffles , foie gras , exceptional game and beautiful poultry that we eat like a cake. True food snobbery, people of good taste name it galore and serve it on fancy tables at dinners in town. It's very simple, with each pre - order announcement on the site or in Gilles Vérot's shops: it is sold out.
Confinement obliges, on the occasion of the publication of the book Terrines, Rillettes, Sausages et Pâtés Croûte : what if we took the time to prepare this cult dish and totally comfort food yourself? Deal !
Warning: allow a good day between preparation and rest periods. To alternate with a good series or a book. The terrine is usually a recipe for 20. Consider dividing the proportions if necessary for a first try before Christmas.
Recipe taken from the Terrines, Rillettes, Sausages and Pâtés Croûte book - 89 homemade charcuterie recipes by Gilles and Nicolas Verot published by Editions du Chêne.
beautiful aurora pillow recipe for 25 people
Devein the lobe of foie gras . Divide 1 teaspoon of salt and 2 pinches of pepper into 2 equal portions, do the same for the teaspoon of armagnac .
Fully open the lobe on the work surface and pour in the first portion of salt, pepper and alcohol . Turn the lobe over and repeat the operation with the second portion of salt, pepper and alcohol. Taking care to retain the fat, remove the skin and bones from the pork belly , then chop it into small cubes of about 7 mm and place in a bowl.
Cut the truffle into thin slices. Do the same with the veal breast and place in another bowl. Cut the wild boar, the mallard duck, the partridge, the pheasant and the foie gras in the length so as to obtain strips 2 cm wide and high.
Mix 75 g of salt and 2 teaspoons of pepper, then divide into 3 portions: the first of 50% of the total weight and the other two of 25% each. Divide 50% into quarters and add to game individually, mixing.
Distribute the remaining salt and pepper evenly to season the pork breast and veal breast separately, and mix by hand (workshop p. 21) or in a blender at low speed.
Pour 2 eggs, 100 g of cream and 50 g of armagnac in the bowl containing the pig and mix until the cream is smooth. Repeat the operation with the bowl containing the veal.
Preheat the oven to 210 ° C.
Roll out the dough to 7 mm thick, then separate it in 2, to have a base and a cover. The base must be of sufficient size to completely fill the oven tray without overflowing. The cover should be a third longer and wider than the plinth. On the baking sheet, place a sheet of baking paper, then the dough base.
Spread the veal breast all over the dough, leaving a minimum of 3 cm of virgin dough on the sides. Cover with truffles. Place all the strips of wild boar , mallard , partridge , pheasant and foie gras lengthwise, alternating them. Cover everything with the pork belly.
Beat the remaining eggs. Using a brush, coat the dough with a thin layer of egg around the preparation on about 3 cm.
Cover everything by placing the dough cover so as to fit the filling. Solder the pasta together, pressing lightly on the spot that was coated with the egg. Cut and remove any excess dough.
Press again to finish gluing the pasta and brush the Pillow with the rest of the egg. Make a round hole in the center of about 3 cm in diameter.
Put in a hot oven at 210 ° C hot air for 30 minutes, then reduce the temperature to 110 ° C and bake for about 1 hour.
The Pillow is cooked when the cooking thermometer indicates 64 ° C in the heart. Let stand for 1 hour at room temperature, then overnight in the refrigerator. Warm the slices in the oven before tasting in order to accentuate the flavor contrasts.
Recipe taken from the Terrines, Rillettes, Sausages and Pâtés Croûte book - 89 homemade charcuterie recipes by Gilles and Nicolas Verot published by Editions du Chêne.
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