Smoked cockerel with sauce

Name: Smoked cockerel with sauce
Yield: 4
Ingredients: Maizenamel; Pepper; Salt; 1 dl Madeira; 1 Smoked, salted cockerel (can be ordered from the butcher); 300 g Carrot; 300 g Parsley root; 300 g Leek; 300 g Celery; 6 dl Strong fund poultry/sky (bouillon cube + water); 800 g Small pillekartofler

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Smoked cockerel with sauce

		Maizenamel
		Pepper
		Salt
1	dl	Madeira
1		Smoked, salted cockerel (can be ordered from the butcher)
300	g	Carrot
300	g	Parsley root
300	g	Leek
300	g	Celery
6	dl	Strong fund poultry/sky (bouillon cube + water)
800	g	Small pillekartofler

Instructions for Smoked cockerel with sauce

To prepare the Smoked cockerel with sauce recipe, please follow these instructions:

Unghanen FRY in oven at 180 degrees C for about 1 hour and draws additional 30 minutes.

Sauce: boil the Fund well through and season with madeira. Smoothed over with maizenamel udrørt in a little cold water. Seasoned with salt and pepper.

Vegetables: vegetables are cleaned and cut into julienne (fine strips), steamed in butter and salt for about 3 minutes, under the lid. They should still be crunchy.

Potatoes: Potatoes cooked with Peel on in salted water until tender. Tamper-proof and kept warm.

Serving: Chest cut into thin slices and served along with the thighs and wings on a hot plate. Put the crispy vegetables around, along with the sauce and potatoes.

Smoked cockerel with sauce

Ingredients for Smoked cockerel with sauce

Instructions for Smoked cockerel with sauce

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