Jus

Partridges • Carrots • Mushrooms • Onions • Garlic • Fresh mushrooms or canned mushrooms • Salt, pepper • White wine • Thyme, bay • Chopped parsley • Salted butter • Oil •

fennel bulbs • pork jus (about 200 ml, sauce from my roast recipe linked) • Salt • flour

whole free-range chicken • carrots (about 100 grams) • onions (about 100 grams) • thyme • bay leaf • firm-fleshed potatoes (about 200 grams) • oil • Salt • apples • rosemary • honey • butter

–2 lbs beef tenderloin (800–900 g) • Salt and freshly ground black pepper • Drizzle of olive oil • garlic clove, smashed with skin on • Fresh thyme • Fresh spinach • puff pastry • egg yolks • milk (20 g) • Sautéed winter vegetables • Truffle • Beef jus (see other post)

homemade pie crust (see linked recipe) made with venison jus • young leeks • venison jus (leftover from venison roast, see linked recipe) • mozzarella di bufala (250 g) • eggs • heaping tablespoon sour cream • Salt and pepper • heaping tablespoon chopped parsley