Recipes with Poussiner

Poussiner in seafood sauce with new potatoes

DUP poussinerne dry and sprinkle them with salt and pepper. Style them in the oven at 225 degrees for 10 minutes, turn down and rose finished at 200 degrees for 20 minutes. Rinse and scrub mussels and boxes of them that do not shut down itself by a hard blow t

Stuffed poussiner with parsnips

Boil potatoes and garlic cloves together. Drain and let them cool slightly. Peel the parsnips and slice them lengthwise three times. Tear the leaves of herbs and put them in a bowl. Lay parsnip core down to the herbs and season with salt and pepper. Add a litt

Mustard glazed poussiner

4 poussiner clipped along the backbones of, turn over and pressed flat. Set of 2 skewers through the length and breadth, so they keep their shape. Put them in the saucepan. Approx. 200 g soft butter is stirred with Worcester sauce, a little tabasco and Colmans

Poussiner with rhubarb chutney

Poussinerne: Poussinerne cleaned, Brown in olive oil, seasoned with salt and pepper and FRY, along with basil, in the oven approximately 35 minutes at 180?. When the thighs easily goes from hull and the juice from the bird are quite clear, is poussinen done.

Poussiner with tomato/celery compotes

Rose poussinerne in a pan together with thyme, onion and the crushed juniper berries, in approximately 20 minutes. Let rest for 10 minutes before poussinerne breast and thighs cut off for serving. Cut the madæblerne in both and fry them in duck fat and oliv

Poussin in spicy saltdej with spring herbs

Mix flour, salt, chervil and parsley and makes it supple with water to form a dough. Deck the dough with a cloth and allow to stand for poussinerne is ready. Cleanse and clean the poussinerne, cut the wings of to in the first indent from the body, save thes

Poussiner with grapes

Poussinerne Brown in a pan in butter and oil. Add chopped onion, and brown slightly, and pour in Broth with. poussinerne FRY for approximately 30 minutes at low heat. Wind ruerne udstenes, and hazel nuts chopped coarsely. Just before serving mix of grapes and

Poussin in cocotte on lun beetroot salad and tarragon sauce

Thighs boned, placed a cut on each side of the thigh and leg. The breasts are taken from the hull and bifileterne taken from the breasts. The skin is removed on the thighs and breasts. Bifileterne chop at fast hakkeren along with parsley and mushrooms to a rea