Lagrange Grill'Pierre Tradition Modo De Empleo página 23

- BOURGUIGNONNE Stone -
- 250 g veal kidneys
- 250 g veal loins
- 250 g ribeye steak
- 250 g veal liver
- 250 g pork liver
- salt, pepper, shallot wine vinegar
- 1/4 l poultry bouillon
- red wine and 5 cloves
Cut the meats into strips and mix in a bowl with the salt,
pepper and shallot wine vinegar. In another container, mix
the poultry bouillon with 25 cl of wine and the cloves, letting
this mixture sit for at least 30 min to allow the flavour of the
cloves to permeate. Cook the meat. Spoon the bouillon onto
the meat immediately before serving.
- ISLAND Stone -
- 400 g monkfish
- 1 can diced pineapple
- 400 g sole
- 4 kiwis
- 2 limes - 1/2 glass rum liqueur
Cube the fruit and mix with the fish strips in a bowl. Add the
rum liqueur and the juice of the limes. Let sit for 30 min. Cook
in small portions.
- MAIZE Stone -
- 900 g rack of lamb
- 1 small can of corn kernels
- 2 turkey cutlets
- 1 small can diced pineapple
- 4 tomatoes
- salt, pepper, vegetable oil, paprika
Cut the rack of lamb, cutlets and tomatoes into strips. Mix in
a bowl with the corn kernels and pineapple. Season with the
salt, pepper, paprika and 2 - 3 tsp oil. Cook in small portions.
- NORWEGIAN stone -
- 350 g fresh salmon
- 2 jars lumpfish roe
- 350 g mild smoked herring
- chopped parsley
- 350 g sole
- 2 small glasses vodka
Cut the fish into thin strips and mix in a bowl with the lumpfish
roe and chopped parsley.
Pour the vodka over the mixture and let sit for 30 min. Cook
the fish in small pieces on the stone. Serve with toasts
brushed with fresh salted butter.
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