G A S T R O N O M Y / Few Recipes

Located near by a country producing apples, Lanouaille is very happy to give you some recipes of apples.      By Mister Charlou RAYNAL, "Cuisinier en Limousin".      Recipes suggested by Association Pomme du Limousin.

APPLES of LIMOUSIN stuffed with FOIE GRAS in a PASTRY CASE
		Starter (4 persons) : 4 apples of Limousin (Golden of altitude); 250 g of puff pastry (made with butter); 1 whole egg beaten with 3 cl of water; 250 g Foie Gras or 250 g half cooked Duck; seasoning : (salt and white pepper from a pepper mill).  Method :      Peel each apple, do not cut the stalk off, make the base straight and stable, then cut a "top hat" of about a quarter of the height of the apple, preserving the stalk. Hollow out some of the apple witn a vegetable scoop. Put salt and pepper inside the apple, dice the foie gras into medium pieces and the stuff each then put the "top hat" back on.      Pre-heat the oven-gas 7/8 or electricity 425-450F.      Roll out the puff pastry into four squares measuring 18 cm (7") square, brush the pastry with egg on both sides, put the apple in the center of the pastry square. Pull up the pastry corners around the apple and press the corners firmly togerther. Brush the outside with egg and put in the oven, to cook for 25 minutes. Serve hot.

SHORTBREAD BISCUIT filled with "GRANITE" APPLES and WALNUTS
		Starter (4 persons) : 4 apples of Limousin (Golden of altitude); 250 g of shortbread or short crust pastry with butter; juice of half a lemon; 6 tablespoon of caster sugar; 1 egg; 1 tablespoon of flour; 1 pinch of cinnamon powder; 20 pieces of not completely ripe walnuts or chopped walnuts.  Method :      Peel and core the apples, cut them into two parts, with 16 pieces of walnuts put them in a blender and chop them until they are medium size. Put the apples and walnuts in a bowl add lemon juice, 5 tablespoon caster sugar, pinch of cinnamon, mix well.      Place the container in the freezer, after 10 minutes take out and mix with a fork, then put back in the freezer and continue to mix with a fork every 10 minutes, for the duration of about 1 hour 30 minutes. After this, the "granite" is finished.      In a bowl add egg and 1 tablespoon of caster sugar, mix well. Pre-heat the oven-gas 6/7, electricity 400-425 F.      Roll out the shortbread or short crust pastry and with a cutter 5 cm (or 2"), cut out 8 circles, place on a baking tray brush with and sugar. On four of the circles place a piece of walnut. Put in the oven to cook about 15 minutes. Wait about 3 minutes after taking them out of the oven, loosen them with a spatula. When you are ready to serve place the four (shortbread or shortcrust pastry) circle without the walnuts on the plates add the "granite" ten top with the other four circles. Sirve immediately.