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Mietta's Photos | |
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Marriage of Lamb and Martell
Preamble
"Mietta's Martell Recipes.
Specially designed and cooked by Jacques Reymond to celebrate the visit to Melbourne of M and Mme Pierre Cordier."
IngredientsWell trimmed Rack Of Lamb with cutlet bone left long 6 cleaned Loins Of Lamb 100 grams chopped Pistachio Nuts 100 gr Vegetable Brunoise (Fine Dice Carrot, Onions, Zucchini, Celery, Garlic) 1/2 litre Game Stock 1/4 litre Demi Glace 5 cl Cognac |
MethodTake the cutlets and place the chopped pistachios on one side and on the other place the brunoise of vegetables. Carefully wrap the cutlets individually in caul. Cook each cutlet slowly in clarified butter in the pan. Take the loins and seal them in a hot pan, finish cooking in hot oven (450F, 250 C) for approximately 8 minutes to keep them pink. Allow the meat to rest in a warm place before slicing. To make the sauce, combine the game stock with the demi glace, heat and add the cognac and a little cream. Take a hot large plate and place the cutlet on one side and place opposite the slices of loin slightly overlapping each other. Spoon the sauce over the slices of lamb loin. Suggested garnish - fresh herbs, cherry tomatoes stuffed with vegetable brunoise and braised witlof. |
Remarks
This dish (and dinner) is mentioned in Australian Gourmet (circa 1986/87), page 27.
"At the memorable dinner held at Mietta's to honour Pierre Cordier of J and F Martell, Reymond created a choice of two main courses: chicken breast stuffed with a Martell Cognac-flavoured mousse of foie gras: and medallions of lamb loin and a lamb cutlet, the two brought together with a Martell-perfumed poivrade sauce. And for dessert, a Cognac and coffee parfait glacee comprised of a genoise base laced with Cognac and layered with nougat ice-cream occompanied by coffee and Cognac-perfumed parfaits"
Aillade De Veau
An elaborate restaurant dish from Jacques Reymond
Baked Whole Liver
An elaborate restaurant dish from Jacques Reymond
Blanquette D'agneau
An elaborate restaurant dish from Jacques Reymond
Blanquette Of Lamb Gascony
An elaborate restaurant dish from Jacques Reymond
Bocconcini
An elaborate restaurant dish from Jacques Reymond
Boeuf A La Bourguignonne
An elaborate restaurant dish from Jacques Reymond
Boeuf Stroganoff
An elaborate restaurant dish from Jacques Reymond
Brains In Black Butter
An elaborate restaurant dish from Jacques Reymond
Braised Lambs Tongues Florentine
An elaborate restaurant dish from Jacques Reymond
Braised Sweetbreads
An elaborate restaurant dish from Jacques Reymond
Breton Roast Lamb With White Beans
An elaborate restaurant dish from Jacques Reymond
Brioche De Foie Gras
An elaborate restaurant dish from Jacques Reymond
Broiled Calf's Liver A La Francaise
An elaborate restaurant dish from Jacques Reymond
Burgundy Beef Kebabs
An elaborate restaurant dish from Jacques Reymond
Carbonade Of Beef
An elaborate restaurant dish from Jacques Reymond
Cassoulet
An elaborate restaurant dish from Jacques Reymond
Celestine De Porc Aux Fines Herbes
An elaborate restaurant dish from Jacques Reymond
Chartreuse Of Oxtail And Beef
An elaborate restaurant dish from Jacques Reymond
Civet Of Baby Goat
An elaborate restaurant dish from Jacques Reymond
Cold Parsleyed Ham (Jambon Persille)
An elaborate restaurant dish from Jacques Reymond
Cote D'Agneau Louisette
An elaborate restaurant dish from Jacques Reymond
Cote De Veau En Feuil-Letage
An elaborate restaurant dish from Jacques Reymond
Devilled Tongue With Tomato Sauce
An elaborate restaurant dish from Jacques Reymond
Entrecote A La Mirabeau
An elaborate restaurant dish from Jacques Reymond
Fricadelles
An elaborate restaurant dish from Jacques Reymond
Gigot D'agneau En Chevreuil
An elaborate restaurant dish from Jacques Reymond
Jellied Beef Tongue
An elaborate restaurant dish from Jacques Reymond
Lamb Cutlets Maintenon
An elaborate restaurant dish from Jacques Reymond
Lamb with Sauce Poivarde
An elaborate restaurant dish from Jacques Reymond
Marinated Roast Leg Of Lamb
An elaborate restaurant dish from Jacques Reymond
Marriage of Lamb and Martell
An elaborate restaurant dish from Jacques Reymond
Noisettes De Porc Aux Pruneaux
An elaborate restaurant dish from Jacques Reymond
Noisettes Louisette
An elaborate restaurant dish from Jacques Reymond
Noix De Veau Orloff
An elaborate restaurant dish from Jacques Reymond
Oxtail Ragout
An elaborate restaurant dish from Jacques Reymond
Petits Pates A La Provencale
An elaborate restaurant dish from Jacques Reymond
Pork Chops Avesnoise
An elaborate restaurant dish from Jacques Reymond
Pork Fillet Normande
An elaborate restaurant dish from Jacques Reymond
Pork With Spinach
An elaborate restaurant dish from Jacques Reymond
Preparation Of Pig's Trotters And Cheeks
An elaborate restaurant dish from Jacques Reymond
Ragout Of Beef With Celery And Walnuts
An elaborate restaurant dish from Jacques Reymond
Rillettes De Porc
An elaborate restaurant dish from Jacques Reymond
T-Bone Steaks Mirabeau
An elaborate restaurant dish from Jacques Reymond
Taboule Salad With Fresh Mint And Cold Lamb Fillet With Red Capsicum Jelly
An elaborate restaurant dish from Jacques Reymond
Terrine De Porc, Veau Et Jambon
An elaborate restaurant dish from Jacques Reymond