Beaujolais Recipes


1 pure pork Beaujolais cooking sausage (approx. 600g)
1/2 L Beaujolais

SAUCISSON FRAIS A LA VIGNERONNE
(winemaker’s sausage)


1- Take a very fresh pure pork sausage. Place it in an egg dish, pour in the half litre of Beaujolais (preferably old) to halfway up the sausage. Dab the sausage with butter.

2- Cook it in the oven, basting frequently with the wine to give the sausage the full flavours. Cook for 40 minutes in a hot oven. Serve accompanied with a sauce made from the reduced wine and with steamed potatoes.


6 poultry livers
50g flour
10 eggs
2 tablespoons double cream
3/4 litre milk
Salt, pepper, nutmeg
1 pinch parsley
½ clove garlic
Tomato or Nantua sauce

POULTRY LIVER CAKE WITH TOMATO COULIS



1- Push the 6 poultry livers through a sieve. Stir in 50g flour, work with a whisk and whisk in the eggs one at a time followed by 4 yolks, 2 tablespoons of double cream and three quarters of a litre of milk. Season with salt, pepper and nutmeg, a good pinch of chopped parsley and half a crushed clove of garlic.



2- Put into a buttered mould, cook slowly in a bain marie for around three quarters of an hour.



3- Turn out just before serving and coat with fresh tomato sauce.

1 good quality cockerel cut into pieces
1 bottle Brouilly
Good cognac
100g thickly cut bacon
15 small onions
150g mushrooms
6 cloves garlic
1 bouquet garni
1 tablespoon flour
1 glass poultry blood

COQ AU VIN DE BROUILLY


1 – Seal the pieces of cockerel in a pan with the butter and the bacon, season with salt. When they are golden, flambé them with a good Cognac, remove the pieces and put them to one side, add a rounded tablespoon of flour and thin with the heated Brouilly.


2 – This sauce mustn’t be too liquid, add the glass of poultry blood, season to taste with salt and pepper


3 – Put in the pieces of cockerel, onions, garlic cloves, bouquet garni, blanched mushrooms and leave to simmer for 45 minutes. Serve hot with croutons


Rosé Beaujolais
Brouilly

BEAUJOLAIS APERITIFS

Griottine
- 1cl super crême de Griotte (Morello cherry liqueur)
- 10cl Rosé Beaujolais


Communard
- 1cl of crême de Cassis (blackcurrant liqueur)
- 10cl Brouilly.