Shrimps cocktail with green peppercorn

Mix large shrimps, cooked beforehand and peeled, with this mixture : 50 grams of thick fresh cream, 2 spoonfuls with CODAL green peppercorn, crushed coarsely, 1 spoonful of whisky or cognac, preferably whisky, 1 salt pinch.

Chops of pig with CODAL green peppercorn

Put the chops in the frying pan and cover with water.
Let gild each side. Thaw the frying pan with white wine and add CODAL green peppercorns.
Let have a turn of bubble and serve with stewed chayottes.

Foie gras vanille “Imerina” au poivre vert

Avec une décoction de vanille, ajouter quelques grains entiers de poivre vert CODAL lors de la préparation, le mélange vanille/poivre vert donnera au foie gras une touche exotique originale et inimitable.

There are two kinds of nosy-be sauces, the one warm and the other cold.

Nosy Be Warm Sauce

Les sauces This sauce is very easy to prepare : The warm one is only used with the cooked fish in the court-bouillon, is that the served fish such which and the sauce aside; or that the fish coated by this sauce, was maintained in the oven some moments before serving.

Nosy Be cold Sauce

The cold sauce is Make a bechamel sauce with a little fish broth and add to this bechamel sauce some spoons of crushed CODAL green peppercorn and mix with thick fresh cream then bind with an egg yolk.

Paupiettes de veau au poivre vert

Ajouter selon votre goût des grains de poivre vert à la farce que l’on met habituellement dans les paupiettes.
Les cuisiner ensuite avec du lard de poitrine, du vin blanc et des champignons.

Terrine of duck with green peppercorn

To proceed as you are accustomed to doing it for a poultry pot. After having boned duck, put the flesh to marinade during approximately 24 hours with a glass of Madeira, some cloves and a little grated nutmeg. Keep aside a few pieces of duck, aglets and a few pieces of the thigh, and chop the rest of flesh.

In this mince, add an equal weight of thin bacon or rather fatty pig and approximately 50g of CODAL green peppercorn. Mix closely so that the peppercorns are uniformly distributed in the beforehand salted forcemeat.
Furnish a pot with fine bacon bards and to distribute a layer of mince.

On this minced meat, arrange the few beautiful pieces of duck which you keep aside and cover the whole with the remainder of the minced meat. Cook in well covered pot, in average oven, during approximately one hour and a half for a big terrine containing approximately 1Kg 200 of meatfurnace, during approximately an hour and half for a large pot containing approximately 1Kg 200 of meat.