1、Boned（去骨的） duck breasts（鸭胸） with mashed sweet potatoes（土豆泥）
Ingredients（材料）：
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2 boned duck breasts, skin on（带皮） 两块去皮鸭胸
2 tablespoons（大汤匙） soy sauce （豆豉酱） 两大汤匙豆豉酱
2 tablespoons chilli oil 两大汤匙红辣椒油八点二十分
6 spring onions 6棵小葱
2 tablespoons of sherry vinegar 两大汤匙雪莉酒醋
15 cl. chicken stock 15cl鸡高汤
tpo模考软件Mashed sweet potatoes 土豆泥
500 g sweet potatoes, 2.5 cm piece of ginger, freshly grated, 1 knob of butter
500克土豆，2.5厘米厚的生姜，磨碎，1块黄油
Realisation 方法：
For the mashed sweet potatoes, boil the potatoes in salted water until done. Drain and mash with the grated ginger. Add the butter and keep warm.
先制作土豆泥，先在盐水中煮土豆。等到水耗干，再和着磨碎的姜一起磨碎。加点黄油以保持温暖的温度。
Cut each duck breast into three pieces, with a sharp knife crosshatch the skin, then coat the pieces with the soy sauce. Heat the chilli oil in an iron pan until very hot. Add the duck pieces skin side down and grill for a few minutes.
将每块鸭胸切成三份，不要切断脂肪层而深入到鸭肉部分，然后在每块上覆盖上豆豉酱。在铁平底锅中加热鸡高汤直到温度很高。加入鸭胸，有皮的部分朝下，烤几分钟。
Slice the spring onions into 1-centimetre lengths and add to the duck. Turn the duck pieces and grill with the spring onions. Remove the duck and keep warm. Deglaze the pan with the sherry vinegar and simmer a few minutes.
将小葱切到1厘米长左右，然后加进来。将鸭胸翻个面。再移走鸭块，并且保持温度。在平底锅中加入雪利酒醋，炖几分钟。
Add the chicken stock, bring to a boil and simmer until the sauce is reduced by half. Serve the mashed sweet potatoes and duck breast napped with the sauce.
加入鸡高汤，炖一会儿，直到汤汁收到一半。
2、Turbot（大比目鱼） Braid（炖） in Champagne（香槟）
Ingredients（材料）:
150 g Turbot filet 150g大比目鱼肉
20 g Shallots 20g青葱
100 g Champagne 100g香槟
80 g (4) Egg yokes 80g蛋黄
芮成钢提问奥巴马
100 g Elle & Vire Whipped cream 100g Elle & Vire鲜奶油
150 g Elle & Vire Whipping cream 100g Elle & Vire淡奶油
180 g Asparagus 180g芦笋
Procedure 步骤
Fry the shallots. Deglaze with champagne. Add Elle & Vire Whipping cream and the egg yokes. Thicken. Strain. To finish, add Elle & Vire Whipped cream. Season with salt, pepper and cardamom. Serve with asparagus tips
翻炒青葱。加香槟。加入鲜奶油和蛋黄，使变厚。结束后加淡奶油。加盐、胡椒和小豆蔻。最后撒上芦笋尖。
3、Lamb in parsley（荷兰芹） sauce with sorrel（酢浆草）
-Sauce
2 chopped shallots 2根切碎的青葱
- Lamb
6 artichoke hearts 6洋蓟心
- Parsley dressing 欧芹酱
salt and pepper 盐和胡椒
- Sauce
15 cl Elle & Vire Special Cooking Cream 35.1% 15cl Elle & Vire特制烹饪奶油（35.1%）
salt and pepper 盐和胡椒
- Lamb
12 cutlets
--Parsley dressing
80 grs breadcrumbs 80grs面包屑
70 grs Elle & Vire butter 82% 70grsElle & Vire黄油（82%）
1/2 clove of garlic 二分之一瓣大蒜
- Sauce
加班费 英文8 cl Vermouth Vine 8cl苦艾酒
150 g sorrel leaves 150g酢浆草叶子
a knob of Elle & Vire butter 82% 一个旋钮大的Elle & Vire黄油（82%）
- Lamb
6 small mushrooms 6各小蘑菇
-Parsley dressing mester
日语口译20 grs ground hazelnuts 20grs杏仁
relay是什么意思70 grs Elle & Vire butter 82% 70grsElle & Vire黄油（82%）型号翻译
20 grs parsley 20grs荷兰芹
Procedure 步骤
-Lamb: Cook the loin of lamb in the oven. Towards the end of cooking, add 1 abes of parsley dressing.
羊排：在烤箱中烤羊排。在即将结束的时候，加入欧芹酱（单位没看懂）
Finish cooking. Separate the cutlets. Serve with the sorrel sauce 结束烹饪，分开肉块，加上酢浆草酱
Sauce: Sweat the chopped shallots in the Vermouth vine. Reduce the quantity to half. Add the Elle & Vire Special Cooking Cream 35,1% Bring to the boil. Add the finely chopped sorrel leaves. Season. Reduce to a creamy consistency. Add a knob of butter.
酱汁：将切碎的小葱在苦艾酒里出水。直到蒸干一半。加入Elle & Vire特制烹饪奶油（35.1%）。使煮开。加入细细切碎的酢浆草叶子。直到成乳脂状。加入黄油。
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Parsley dressing: Mix all the ingredients very finely. Spread a thin layer between two sheets of plastic then leave to chill. Cut out the abes to place on the loin of lamb。
欧芹酱：混合所有配料。直到形成薄膜，然后让之放冷。然后除去，放在羊排上面。
4、Breast of Veal Confit with Campari Butter 金巴利黄油小牛胸肉
Ingredients 配料
Breast of Veal：小牛胸肉
1.8 kg veal breast 1.8kg小牛肉胸
150 g Elle & Vire French Butter 150g Elle & Vire法国黄油
5 cl vegetable oil 5cl蔬菜油
2 sprigs of fresh thyme 2枝百里香叶
1 garlic clove 1粒大蒜瓣
Honey-Campari Butter 蜂蜜—金巴利 黄油
200 g Elle & Vire French Butter 200g Elle & Vire法国黄油
40 g honey 40g蜂蜜
5 cl lemon juice 5cl柠檬汁
20 cl Campari 20cl金巴利
Bean Paste Balls 豆瓣酱
250 g haricot beans 250g扁豆
1 bouquet garni 1香草
5 cl Elle & Vire Excellence Cooking Cream 5cl Elle & Vire优秀烹饪奶油
½ teaspoon tandoori spices 二分之一茶匙唐杜里香料
Realisation 方法
Breast of Veal Confit
Rub the veal breast with the crushed garlic clove, salt, pepper and thyme.
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将小牛胸在蒜泥、盐、胡椒和百里香中来回摩擦。
Brown it in a few drops of oil and a pat of Elle & Vire French Butter.
