Round to the Jardiniere
23 05 07 - 02:06 Ingredients for 2 people:A circle of a 450 grams, 40 grams of bacon, 125 grams of frozen puff-pastry, 2 carrots and a small can of peas to the natural one, 2 truffles, 2 brécol fields, 100 milliliters of olive oil, Salt, to the pleasure, 5 French onions, 20 milliliters of wine tint.
Preparation:
First you have to lard the circle with ribbons of bacon and truffle pieces. Then put in an oven source half of the oil and the circle. Next, surround it with the peeled carrots and cut in regular pieces. Season it with salt. Now we have left to bake it to 200 grades so that he leaves gilding, rotating it several times so that it is gilded in an uniform way. It goes down the temperature to 175 grades and it lets him to be made during one hour and 50 minutes. To the 60 minutes, put the onions around the circle. It checks that it is very fact nailing in the center a needle. If the juice is transparent, it is that the meat is in its point. It proceeds to move away the circle and place it in the center of the puff-pastry sheet, defrosted, and lightly stretched with the floury roller. It wraps the circle and, in the part of up, and to close the wrapping you make a rib. He closes the ends, pressing the puff-pastry, and also making a small rib. He paints the surface with a paintbrush anointed in egg white. It places the roll in the tray of the oven and bake it to 220 grades until it is golden. Meanwhile, it pours the peas in the source where the meat has been roasted. You pass everything to a pan and heat it to soft fire. It takes out the circle and put it in a source. Serve it whole and cut it in the table. The garnish can serve it separated in a source.