Chopped pearly breast

Ingredients for Chopped pearly breast

Instructions for Chopped pearly breast

To prepare the Chopped pearly breast recipe, please follow these instructions:

The breasts are cut by the pearls and knocked to the cake plate size between two pieces of film. Meat is cut from upper and lower thighs, approx. 250 g. Blend with salt, egg and whipped cream to a slippery father, the silver eels are removed and the farmer is cooked.

The core house is removed from the apple and cut into small terns. The apples are mixed in the dad with the thyme leaves, which are distributed on the pearls. They are rolled on two pieces of film for solid sausages, tensioned at the ends of the film. The sausages are boiled in 2½ dl of water in a pan under the lid until they feel firm.

Kalvebrissel: Kalvebrissel simmer for approx. 15 minutes in chopped water, vinegar, peppercorn, bay leaf and coarse onion. Cool, peel off barley and cut into small pieces.

Garnish: Half sprouts are blanched approx. 2 minutes in boiling water, drain and keep warm.

Sauce: The honey is melted until it assumes a light brown color, add the apple cider, cooked almost away. Add maizena and calf broth. Boil blank and whisk with olive oil. Season with salt and pepper.

Cantarella, Brussels sprouts and calves are sautéed for a moment in virgin oil on the forehead.

Appearance: Cut the pear chest into thin slices on the slant, arrange on the garniture and dump the sauce around.