Coquelet stuffed with Christmas, Occitanie region

Method

1. 1

   Put the bread in the milk. Cut the prunes in 4, chop the shallots. Cut the foie gras into pieces.

2. 2

   Mix the chopped veal collar, sausage meat, prunes, drained bread crumb, shallots, thyme, armagnac, salt and pepper. When the mixture is homogeneous, add foie gras by mixing gently and as little as possible to avoid crushing foie gras.

3. 3

   Put a laurel leaf in each coquelet and stuff them.

4. 4

   Add 50 g of soft butter. Place them upside down in an oven dish. Add 20 cl of water to the bottom.

5. 5

   Bake at 200°C (thermostat 6-7) for 45 minutes. Go back to mid-cook to put them back to the place.

6. 6

   At the end of cooking, keep the coquelets warm, collect the cooking juice and put it in a saucepan. Reduce the sauce to cover the spoon. Add the honey then the butter remaining in dice gradually whipped.

7. 7

   Serve with sauce.

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