Recipes with Pigeon apples
Be careful to get salt down between all the thighs. Slice cloves and thin cinnamon pieces between all the corners.
Lay the ladder on a grate in a small pan. The steps must be as straight as possible. Use if necessary. Crumbled stanniol to make the swallow c
The loin and Brown afpareres, Poultry-mousseline (80 g Turkey meat, 1 dl cream, ½ dl. egg whites) are produced. Made cold. The vegetables must be cleaned, rinsed and cut to garnish, laid over to fund reduction approx. 2 dl., season with coarse mustard and lemo
Poul standards cleaned well. Freed from the skin. The 4 poulard breasts and a bit of lårkødet is cut of, plumped out, placed on a buttered piece of parchment paper.
Mushrooms, dill and onion chopped fine, sauté in butter tilsmages with salt and pepper, cool
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