Almond rice and flesh

Ingredients

Fresh Meat

  • 300g of veal sweetbreads, trimmed and washed
  • 10 chicken feet, washed
  • 900g of chicken bouillon
  • 15kg chicken wings
  • 100g of chicken skin

Beverages

  • 800ml of water
  • 1.5l water
  • 545ml of water
  • 212ml of water, chilled
  • 245g of white wine
  • 25ml of water, chilled
  • 12l water

Store Cupboard

  • 80g of salt
  • 8g of rosemary, leaves picked
  • 1.6g of black peppercorns
  • 10g of sugar
  • 12.5g of salt
  • 325g of vegetable stock
  • 75g of almonds, peeled
  • 200g of almonds, peeled
  • salt, to taste
  • 2.5g of caster sugar, ideally Billingtons
  • 3g of Dijon mustard
  • 45g of rosemary
  • 50g of flaked almonds, smoked and toasted

Salad & Fresh Herbs

  • 5g of thyme
  • 1 bay leaf, cut into strips
  • 57g of thyme
  • 0.5g of bay leaf, sliced into 3mm strips
  • 2.5g of thyme leaves
  • 2g of rosemary leaves
  • 4g of thyme, finely chopped
  • 0.5g of bay leaf, finely chopped
  • 50 sorrel leaves, small

Fruit & Vegetables

  • 5g of garlic cloves, de-germed and halved
  • 1 Granny Smith apple
  • 100g of apple juice, ideally Copella
  • 1 kohlrabi
  • 105g of onion, finely diced
  • 4g of lemon juice
  • 14g of lemon juice
  • 4g of garlic, lightly crushed
  • 14g of lemon juice

Oils & Vinegars

  • vegetable oil, for deep-frying
  • 138g of Chardonnay vinegar
  • 17g of extra virgin olive oil, ideally Trea Greek
  • 245g of white wine vinegar
  • 15g of Chardonnay vinegar, ideally from Forvm
  • 15g of apple vinegar, ideally Gölles vinegar
  • 190g of sunflower oil
  • 15g of smoked olive oil

Cereals, Grains & Pasta

  • 212g of risotto rice, ideally Riserva San Massimo carnaroli rice

Alcohol

  • 75g of Chardonnay

Dairy

  • 50g of butter, diced and softened
  • 27g of pasteurised egg yolk

Speciality Ingredients

  • almond essence, a few drops, to taste

Spices & Dried Herbs

  • 3g of fine salt
  • 1.25g of garlic paste
  • 1 pinch of saffron, ground
  • 6g of bay leaves
  • 2g of sage leaves

Fish & Shellfish

  • 100g of smoked eel, cut into 8mm dice