Chicken, mousse of green peas with sweet curry

Ingredients:

Mousse : 100g of young peas fresch or frozen, 1 egg,

12cl of light cream, 1/2 tspoon of curry, salt, pepper.

Meat : 4 chicken breasts, 1/2 cube of chicken bouillon, salt, pepper

Sauce : 1 minced scallion, 1 glass of dry white wine, 1 cube of chicken bouillon, 20cl of light cream, tabasco, lemon jus, sweet curry.

Store your small dishes you will be using to cook in your fridge for a while.

Boil some water in a pan and add 5g of butter + 1 table spoon of sugar.

Cook 5min in the young peas. Strain. Mix together with the egg, 12cl of light creamm add salt and pepper and a bit of sweet curry. Poor everything in little dishes buttered and cook bain-marie way for about 25mn /170°c.

During the cooking of the mousses, poach the chicken breasts usses, pocher les blancs de poulet seasoned - saucepan closed - for10 to 15mn in a little bit of water with 1/2 a cube of chicken bouillon in.

Cooking the sauce : cook until dry the scallion, bouillon with the white wine. Add the cream, tabasco and lemon, wait until boiling and add the curry.
For the dressage, pour 1 mousse on each plate, cit the chicken breasts in pieces, add the sauce on top and add pink berries for the eyes... et voilà!

Moules marinieres - mussels in white wine

Brush and wash the mussels several times under running water. Do not leave them soaking in water. Remove the thread (byssus), which is sometimes caught in the mussel.

Fry the shallots until transparent in a pan with a little oil. Add the wine and season with pepper. Pour in the mussels and stir them with a skimming ladle to bring the ones at the bottom to the top. When they have all opened, remove them with the skimming ladle. Do not serve unopened mussels.

Wash and chop the parsley. Sprinkle it over the mussels just before serving.

Strain the cooking juices to remove the sand which drops from the mussels as they open. Return the juices to the pan with 1 tablespoon of oil, the wine and the chopped parsley. Season with pepper. Return the mussels to the pan and cook for 2 or 3 minutes. Serve hot.

Tip: You can add 2 crushed garlic cloves to the cooking juices, if liked. You can also add a spoonful of cream to the juices at the end of the cooking time.

Butterbredele (Butter Biscuits) from Alsace

This is the most traditional ones. Makes 60.

2 cup flour, 1/2 cup sugar, 125 g. butter, 4 egg yolks.

Eggs wash : 1 egg yolk diluted in a bit of milk.

Sift flour and dig a pool in it. Add sugar, egg yolks and diced butter in this pool.

Cover with flour and combine everything. Shape dough into a ball and leave for 2 hours.

Roll out on a lightly floured surface to 5mm thickness. Cut into pieces with a cookie cutter.

Brush surface of biscuits with egg wash. Place on a greased oven tray and bake at 180°C for 5 to 10 minutes.