Kalkuncuvette with chilli and ginger

Ingredients for Kalkuncuvette with chilli and ginger

Instructions for Kalkuncuvette with chilli and ginger

To prepare the Kalkuncuvette with chilli and ginger recipe, please follow these instructions:

The chill is free for cores and finches. Mix with ginger, salt and pepper. Make the most of the culottas and butter the rest around the culottas. The culottes are lacquered and rubbed on warm brow until golden brown on all sides. Put on refractory dish and put in oven at 180 degrees for approx. 30 min. Add broth and lemon juice and stir for another 25 minutes. Meanwhile, rice and spring onions boil more. The juice from the culotte is used as a sauce (may be evenly maizena). Culotten cut into slices and arrange with rice and spring onions on the hot plate (dish). Sprinkle with lemon lemon peel.