poached eggs in jelly / aspic (gelée) with ham.
Today on the set menu there are:
1st step: poach the eggs and make the jelly/ aspic.
then prepare the garnish made up of ham, red
peppers, parsley (persil) and tomatoes. The eggs will
be served on a bed (lit) of salad.
Once (une fois que) the eggs are poached, put them in
moulds (moules) and set them aside (réserver) in the
fridge (réfrigérateur) for 1 hour.
Last (en dernier) put them on a plate on a bed of salad
with a parsley sprig (brin).
Then the chef prepared: "Magrets de canard sautés,
sauce poivre vert et pommes cocotte".
These are sautéed duck breast fillets in a peppercorn
sauce served with cocottes potatoes.
A cocotte potato is cut into an oval (like an American
football) about the size of an olive.
1st step: defat / trim (dégraisser) the duck fillets then set them
After, prepare and set the green peppercorrn sauce to cook.
During that time, turn the cocotte potatoes and then
blanch (blanchir) them. Next brown (rissoler) them in
the oven with oil and butter.
In the meantime (pendant ce temps-là) sautée the duck
fillets. Don't overcook (trop cuire) them they should
be very rare (saignant).
Present (dresser) the duck fillets on a plate with the green
peppercorn sauce and cocotte potatoes on the side.