Base preparation recipes

Pastry Crust for Game Pies

A flour and butter pie crust with egg yolks, a little sugar, lemon juice and a small amount of drinking spirit.

• 45 min

Puff Pastry with Half-Weight Butter

Laminated pastry using butter equal to half the flour weight, plus a small extra piece worked into the initial dough.

• 150 min

Pâte à Choux

A smooth choux pastry made with milk, water, butter, flour and eggs.

Rested Frying Batter with Whipped Egg White

A flour batter with oil, brandy and ice-cold water, rested before a whipped egg white is folded in just before frying.

• 195 min

Royale for Soups

A savoury cream and broth custard with cayenne and nutmeg, cooled and cut into small pieces for soup garnish.

Simple Tomato Passata

Ripe tomatoes cooked and passed through a sieve to make a plain, versatile tomato base.

• 40 min

Split Pea Purée for Garnishing

Sieved green split-pea purée with ham-bone stock and butter, intended as a garnish.

St Honoré Cream

A cooked lemon and vanilla custard lightened with whipped egg whites.

Sweet-Pepper Butter

Sieved Spanish sweet-pepper pulp mixed with half an ounce of butter.

Sweetbread Filling for Puff Pastry

Small cooked sweetbread pieces bound with a little milk sauce, prosciutto and Parmesan, ready to fill puff pastry.

• 80 min

Toasted Bread Canapés for Game

Two thick trimmed bread canapés hollowed to seat roasted game birds and browned with a little butter.

Vanilla Crème Frangipani

Cooked vanilla egg pastry cream finished with brown butter.

White Broth (Bouillon Blanc)

A pale, strained meat and vegetable broth.