Meggyleves – Hungarian sour cherry soup
Sweet or savoury? It hardly matters — this traditional Hungarian summer soup is above all...
Black Truffle Soup 'VGE'
Paul Bocuse revealed the recipe for his legendary dish for the Falstaff Witzigmann Special
This dish was served on 25 February 1975 at the Élysée Palace in Paris, France. Chef Paul Bocuse dedicated it to the former French President Valéry Giscard d'Estaing, who had made the master chef a Knight of the Legion of Honour.
| Ingredients (1 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | Noilly Prat vermouth (or other vermouth) |
| 1/2 | l | chicken stock |
| 20 | black truffles | |
| 20 | foie gras | |
| 10 | vegetables, finely diced and cooked in butter (carrots, onions, celery and mushrooms in equal parts) | |
| 10 | chicken breast (½ cm), cooked and diced | |
| sea salt | ||
| black pepper from the mill | ||
| 1 | puff pastry sheet (60 g) | |
| egg yolk to coat | ||
- Place the finely diced vegetables, the diced poultry breast, the foie gras cut into pieces and the thinly sliced truffles into an individual soup tureen.
- Add the Noilly Prat and pour in the poultry stock. Season with salt and pepper to taste.
- Cover the tureen with the puff pastry, pressing the edges of the pastry well on the outside edges, so that the flavours of the soup cannot escape.
- Brush using a pastry brush with mixed egg yolk and place in oven preheated to 220 ˚C. After 18 to 20 minutes remove and serve.
