Pierrade
®
• beef (rumpsteak, fillet) • chicken or turkey breast • veal fillet
Farmhouse Pierrade
®
• sliced beef • veal escalope • lamb fillet (trimmed of fat) • chicken or turkey fillet
Seafood Pierrade
®
• monk fish or sea bass fillets • prawn or salmon • scallops • slices of crayfish
Gourmet Pierrade
®
• gambas • scallops • salmon sea bass fillets • beef fillet • pork fillet • breast of duck
Fruit Pierrade
®
• oranges • apples • bananas • apricots
Cook the fruit slices on the stone. Serve with hot chocolate sauce, fruit
sauce and whipped cream.
Recipes
Spicy mayonnaise : add 1/4 teaspoon of pepper paste into the
mayonnaise.
Gherkin sauce : mix the slices of gherkins into the mayonnaise.
Tartare sauce : chop 40 g of gherkin, 40 g of capers, 40 g of white
onions and flat parsley. Add all these ingredients into 3/4 cup (20 cl) of
mayonnaise.
Hot : add to the mayonnaise 1 teaspoon of minced shallots, minced
pickles, English mustard, 1 tablespoon of capers and 1 tablespoon of
herbs, parsley.
Spicy Provençal : add to the mayonnaise 1 tablespoon of tomato paste,
2 teaspoons of paprika, 1 tablespoon of minced shallots.
Lemonette : press 1/2 of lemon and mix with 1 tablespoon of hot
mustard and 5 tablespoons of fresh cream. Sprinkle with pepper.
Sauce with herbs : mix 1 bunch of dill and 1 bunch of flat parsley, finely
chopped, 2 tablespoons of fresh cream and 2 yogurts. Add salt, pepper
and 1 or 2 teaspoons of grated horseradish and a few drops of lemon
juice.
Aurora : mix 6 tablespoons of fresh cream, 1 tablespoon of ketchup,
1 teaspoon of whisky. Salt and pepper with 2 pinches of Cayenne pepper.
Garlic and parsley : add to 125 g of melted butter, 4 cloves of garlic and
2 tablespoons of parsley mashed like a purée. Place into the fridge until
ready to serve.
Garlic : crush 4 cloves of garlic. Add 2 eggs yolks, salt and pepper. Mix.
Add 250 ml of olive oil gradually like a mayonnaise. Add lemon juice.
Accompanying sauces
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