Recette pressé de pot-au-feu - Le Cadoret - Fooding ®
Une recette de Léa Fleuriot, cheffe du Cadoret à Paris. Recipe Pour 1 terrine, prep time: 535 minutes.
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Loaf pan
- Plastic wrap
- Ladle
- Slotted spoon
- Colander
- Stove
- Plate
Ingredients
- 500 g de paleron
- 500 g de gîte
- 1 pied de veau
- 2 carottes
- 2 poireaux
- 2 navets ou 1 demi céleri
- Garniture aromatique : Laurier/thym/oignon/graine de coriandre/gros sel/poivre
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