Recipe POULTRY SUPREME - Epicureans
www.remycointreaugastronomie.com
Prepare the hazelnut crust: soften the butter, mix the bread crumbs and hazelnut powder. Spread thinly and cut with a cookie cutter to...
Ingredients
- • 30 g butter
- • 20 g oil
- • 1 clove garlic
- • rosemary
- • 2 poultry supremes
- • some new carrots
- • St-Rémy® Brandy 40%
- • 100 g cream
- • 1 teaspoon old-fashioned mustard
- • salt, pepper
- • Hazelnut crust: 50 g hazelnut powder, 30 g butter and
- 30 g bread crumbs
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