Le Salse Madri in un 2 stelle Michelin francese con Giuliano Sperandio - Le Taillevent**
CHICKEN STOCK
1 kg of chicken wings or carcasses or thighs
1 bouquet garni with leek, celery stems, thyme and bay leaves
2 peeled onions and cut in half with cloves
Champignon de Paris
salt and pepper
3l water
MEAT SAUCE (LAMB)
1k of lamb bones and scraps
100 g sweet butter
1 shallot
2 garlic cloves, poached and crushed
1 sprig each of thyme, rosemary and sage
50 ml of sherry vinegar
1l of Chicken sauce (white)
Remouille
SUPREME
1l of Chicken sauce (white)
O,5 l of cream
50 g foie gras
Salt and pepper