Recipes - Eulalie by Chip & Tina

Ingredients

• 8 Tablespoons (4 Ounces) Unsalted Butter, cut into small cubes, chilled
• Pinch of Salt
• 1 Cup Water
• 1 Cup, minus 1 Tablespoon AP Flour
• 4 Large Eggs
• 3⁄4 Cup
• 2 large Cucumbers, ends cut off, unpeeled
• 1 tsp Lemon Juice
• 2 tsp Fish Sauce
• 1 tsp Sugar
• 1/2 tsp Salt
• 3 generous Tablespoons Olive Oil
• 2 oz Butter
• 2 Chicken Livers – cut small diced
• 3 oz Chicken Breast – cut small diced
• 1 Shallot – cut in brunoise
• 3-4 oz Brioche or other Bread – lightly toasted cut
• 1 C Wild Rice
• 2 oz Celery – brunoise and blanched
• 2 oz Celery Root – brunoise and blanched
• 2 oz Carrot – brunoise and blanched
• 2 oz Leeks – brunoise and blanched