Full-bodied puff pastry with mushroom sauce

Ingredients for Full-bodied puff pastry with mushroom sauce

Instructions for Full-bodied puff pastry with mushroom sauce

To prepare the Full-bodied puff pastry with mushroom sauce recipe, please follow these instructions:

Clean the pigeons for any blood and fever and rinse them underneath the cold cock. Dip them dry, butter them with some oil and put them in the oven approx. 20 min. At 225 °. Then cut the thighs and let them rise approx. 10 min. to. Meanwhile you can make the sauce. The sponges are cleaned and rinsed thoroughly and steamed dry at the bottom of a pot. Chop them well with a good knife and pour them back into the pan together with mustard and calves.

After all, it has simulated approx. 5 min. Put the butter in slices and finally add salt and pepper. Just before serving the chopped parsley. Place a whole dove plus the thighs on each dish, decorate with a little of the parsley and a spoonful of sauce.

Accessories: Freshly cooked vegetables and baked potatoes in slices.