Alloy pheasant soup with green pancake rolls

Ingredients for Alloy pheasant soup with green pancake rolls

Instructions for Alloy pheasant soup with green pancake rolls

To prepare the Alloy pheasant soup with green pancake rolls recipe, please follow these instructions:

clean the vegetables and cut them into smaller pieces set fasanerne over in cold water, let them boil up and foam, add the vegetables, thyme, salt and pepper let it all cook for about 1 ½ hours, the meat must be to get from the legs take pheasants and vegetables up by soup si soup meat from legs arrow came meat and vegetables in the Blender along with some soup blend until it is completely smooth puree and soup came in a pan and Cook up to taste with salt and pepper to take the pot of warm pipes egg yolks, cream and corn flour together, add a little of the hot soup pour egg mixture into soup soup server immediately.

Green crepes: whisk eggs and flour together whip milk in together with the herbs, the dough should be steady behind the pancakes in butter, they must not be too thick roll pancakes tightly together and refrigerate them cut pancakes in 1 ½ cm thick slices and serve them in the soup