Le Salse Madri in un 2 stelle Michelin francese con Giuliano Sperandio - Le Taillevent

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