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Perlehøne on la Mogens Brandt

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Perlehøne on la Mogens Brandt

Freshly ground pepper
Salt
1For children the cognac
1Olive oil for children
1Good pinch dried thyme
1Small 1/2 clove minced garlic
1Guinea fowl
1pinchQuatre épices (mixture of cloves, nutmeg, pepper, ginger or cinnamon)
1Shallots
1dlStrong indkogt calves or veal broth Fund
1Large sprig of parsley
1tspDried Rosemary
1Thick slice of bacon or 100 g of bacon cubes
2Chicken supply
2tbspButter
4largeMushroom

Instructions for Perlehøne on la Mogens Brandt

To prepare the Perlehøne on la Mogens Brandt recipe, please follow these instructions:

The bird is cleaned and the liver is laid aside. The bird is rubbed inside with a hard wiped damp cloth. An thyme, rosemary, olive oil and cognac are mixed and then rubbed inside the bird. The bird should stand about 8 hours, and draw with this.

The bird is then filled with the father and is bound for it. Bacon cut into cubes and cook in boiling water for 30 seconds. After which it is dripped off. Butter is melted in a jar and bacon added. The bead is reversed and twisted with two wooden shavings (not to damage the skin) until it is beautifully browned. Then add calf and add a lid to the pan, which is now put in a good hot oven for 1/2 hour. Often pour the calf fund over the bird with a spoon. Remove the pan from the oven. Remove the lid and brown the bird one block on the stove.

Accessories: The pearls are tranched (parties) at the table and served with the sour steak slice and pommes paiiles.

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