Regional recipes

Daube of lamb from the causse with orange zest

Receipe from La Vieille Auberge
For 4 people :

• 600 g shoulder of lamb
• 100 g carrots
• 100 g onions
• 1 bouquet garni
• 50 g leeks
• 50 g celery
• 8 dl red wine
• 5 cl olive oil
• 50 g fat
• 30 d flour
• 15 g tomato concentrate
• zest and juice of an orange
• salt and pepper

Make a marinade with the vegetables, the bouquet garni, wine and olive oil. Cover the meat, cut into cubes, and season. Allow to marinate for 24 hrs. The next day, drain the pieces of meat, cook the marinade, and reduce by half.
During this time, brown the meat in the fat. Remove excess fat, dust with flour. Stir well. Add the tomato concentrate, and the orange zest, having blanched it twice, and the orange juice. Moisten with the reduced marinade, and allow to simmer until cooked. Check the seasoning and the liaison of the sauce. Serve in a ring of fresh pasta tossed in butter.

Marinades

Base :

• 100 g shallots or onions
• 30 g garlic
• 100 g carrots
• 50 g white of leek
• 50 g celery
• 1 bouquet garni
• 4 cloves
• 10 grains of grey pepper
• salt and pepper
• 20 cl oil
• 5 cl lemon juice

Dry marinade : cut the vegetables up small, mix with the flavourings, moisten with the oil, and use the mixture to coat small pieces of meat or fish. Set aside.
Uncooked marinade : same base, moisten with 50 cl white wine and 20 cl vinegar.
Cooked marinade : same base but sweat the vegetables before moistening with ¾ l. dry white wine and ¼ l. white stock. Cook for 30 mins. Cool, set aside.
Red wine marinade: same procedure but replace the white wine by 75 cl red wine and 10 cl vinegar.
Cooked red wine marinade: same procedure as for the cooked marinade but replace the white wine and stock by ¾ l. red wine and ¼l. brown stock.

Pan-fried escalopes of foie gras, Souillac-style potatoes

Recipe from La Vieille Auberge
For 4 people :

• 800 g best quality duck foie gras
• 800 g potatoes, cut small
• 100 g truffles from Quercy, cut small
• 1 dl meat glaze
• 1 dl truffle juice from the first cooking
• Salt, pepper, knob of butter

Préparation

Cut the foie gras into 1 cm thick slices, remove the main nerves. Season with salt, and pepper moderately. Fry delicately to obtain a good pale gold colour. Set the liver aside on kitchen paper under a cloche or aluminium foil. In the fat from the liver, fry the potatoes until golden. Drain, season, salt, pepper, incorporate the truffles cut into fine slivers. Moisten with half the meat glaze and half the truffle juice. Mix well. Wrap the frying pan in aluminium foil. Cook, hermetically sealed, for 15 mins in the oven.

With the rest of the meat glaze and truffle juice, make a little sauce by reducing it and finishing with butter at the last moment. Incorporate a few slivers of truffle set aside for the purpose.

Serving : Warm the liver gently. Form the potato and truffle mixture into a dome in the center of a hot plate. Arrange the liver escalopes like a crown around this. Coat with the truffle sauce.

The Souillac-style potatoes which accompany the above dish are a high-quality garnish, which can go with a wide variety of dishes: beef, veal, pork, poultry, fried or roast, veal sweetbreads, and certain types of not-too-strongly flavoured game. They can also be served as a dish in their own right. For this, put the potatoes, truffles, the meat glaze and the truffle juice in an oven dish, cover with a layer of puff pastry, brush it with egg yolk and cook for 20 mins in the oven at 180 ° C. This will make a very classy first course.