For 4 people
For 4 people
Peel the shallots and garlic and chop them very fine
Melt the butter in a Dutch oven and add the shallots and garlic
Pour the previously cleaned molds and the bouquet garni. Pepper
Deglaze with white wine and liqueur wine. Simmer covered until the molds open
Remove the molds from the Dutch oven and put them in a hollow dish lined with aluminum paper
Filter the juice and let reduce in the Dutch oven
Mix the cream, egg yolk, lemon juice and curry and pour into the sauce. Whisk until the sauce is linked and pour over the molds.
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