Chapon morilla sauce, pumpkin flans

Ingredients

For 4 servings

• •1 1 Hat cut into pieces
• •150 g 150 g Morels
• •800 g 800 g Potiron
• •4 4 shallots
• •1 gousse 1 garlic clove
• •40 cl 40 cl Jura yellow wine
• •2 2 Eggs
• •4 4 Yellow
• •70 g 70 g Butter
• •70 cl 70 cl Liquid cream
• •2 Two spoons. Soup seed oil
• •Salt
• •Pepper

Method

1. 1.Melt 50 g butter in a pot. Put the capon to gild in several times. Book
2. 2.Peel and chop garlic and shallots. Sweat them in the casserole with the butter. Put the pieces of chapon and its juice back. Pour the wine, salt and pepper. Bring to a boil and add the morels. As soon as you resume boiling, lower the heat and simmer for 1 hour.
3. 3.Meanwhile, peel the pumpkin, remove the seeds and cut the flesh into pieces. Cook the steam for 15 minutes. Mix with squash seed oil, add 20 cl of cream, eggs and yellow. Salt, pepper.
4. 4.Preheat oven th. 6 (180°C). Pour the mixture into buttered ramekins and bake for 15 minutes in a water bath. Reserve in the oven off.
5. 5.As soon as the capon is cooked, reserve it and the morels in a previously heated serving dish. Increase the fire under the pot and reduce the cooking juice by two-thirds. Pour the remaining cream and boil.
6. 6.Remove the chapon and the morels of sauce and serve with the pumpkin flans without delay.