Poussin in cocotte on lun beetroot salad and tarragon sauce

Ingredients for Poussin in cocotte on lun beetroot salad and tarragon sauce

Instructions for Poussin in cocotte on lun beetroot salad and tarragon sauce

To prepare the Poussin in cocotte on lun beetroot salad and tarragon sauce recipe, please follow these instructions:

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 real father. 2 eggs and 1 dl whipping cream stirred in and seasoned with salt and pepper.

The boned thighs are added around the sides of 4 cocotter along with the breast meat. In the middle is injected forcemeat. Cocotterne covered with baking paper and steamed in a 175 ° preheated oven for about 20 min. Tarragon vinegar is reduced by good heat for approx. 1 dl. Chicken Fund added and reduced to/3 share. Piskefløden and the sauce is cooked on a low heat, for it has a creamy texture. The sauce whipped with 150 gr cold butter.

The grated beets sauternes in butter in a frying pan and distributed on 4 plates. The Comoros made upstairs. There should be a little sauce round the edge and garnish with fresh tarragon. the rest of the sauce is served with a good bread.