Poultry-fondue with nøddedip

Ingredients for Poultry-fondue with nøddedip

Instructions for Poultry-fondue with nøddedip

To prepare the Poultry-fondue with nøddedip recipe, please follow these instructions:

Chop the pistachio nuts and almonds finely, if applicable. in blender. Half whip the cream stiff and mix them with sour cream, chopped nuts and almonds. Taste the sauce with salt and cayenne pepper.

Slice the chicken and Turkey Breast into thin slices. Take the skin of the duck breast and cut the meat into thin slices. Put the meat in one or two dishes.

Cut the outer leaves of the cabbage and cut the right fine. Came the cabbage in a bowl.

Hot hønsebouillonen up in a flat-bottomed pan and set it on the rechauden. Come on poultry meat and vegetables in small fondue sieve and cook it for a short time in the broth. Eat nut sauce.

Accessories, incidentally, can be avocadodip, red currant Compote with pears, bread and white wine.