Meat

Bresse fattened hen with crayfish

    Recipe by Logis de France chefs.

Ingredients:
- 2 small fattened hens weighing 1.8 to 2 kg each
- 1.5 kg crayfish
- 4 carrots
- 2 onions
- 2 tomatoes
- 1 spoonful tomato puree
- 1 litre cream
- 100 g butter
- 4 eggs
- Salt pepper, freshly ground pepper
- 10 g saffron pistils
- ¼ litre dry white wine
- 100g spinach leaves
- 8 miniature fennels
- 100g dry morel mushrooms
- 100g cherry tomatoes
- 100g green beans
- 1 bunch fresh basil
- 1 bunch parsley
- 8 fleurons

   Recipe:
1 - Bone the fattened hens, prepare stock with the bones, carrots,      onions and parsley.
2 - Slice the breasts into escalopes (8 very wide escalopes). Make a      mousse with the rest of the flesh, the 4 eggs, ¼ litre of cream, salt      and pepper.
3 - Wash the morel mushrooms, blanch the green beans and 2 carrots      cut into sticks.
4 - Cut the skin of the fattened hens into 8 and spread on a sheet of      greaseproof paper (or cooking film). Place the escalope on top,      spread with a little of the mousse, place lengthwise on the top: the      morel mushrooms, green beans and carrot sticks.
5 - Roll into a sausage shape then tie the ends. Poach the 8 rolls in the      stock for ½ hour. Remove the shells from the crayfish tails then fry      in butter in a pan. Season with salt, pepper and saffron.
6 - Add the chopped fresh tomatoes and ¼ litre of dry white wine, as      well as the spoonful of tomato puree then add the stock until      halfway up. Leave to simmer gently for 5 minutes, remove the      crayfish and keep them warm.
7 - Reduce the sauce, add the cream and whisk in the butter. Push      through a strainer.

Presentation and finishing:
Coat the plates with a layer of sauce. Slice the rolls, arrange them in a rose shape and decorate the plates with: the crayfish, poached fennels, cherry tomatoes, fleurons, basil tips, a crown of chopped spinach sweated in butter. Serve very hot.

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Serving suggestions: White wine Chablis 1er Cru Beauroy


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