Poussin in saltdej with port wine sauce

Ingredients for Poussin in saltdej with port wine sauce

Instructions for Poussin in saltdej with port wine sauce

To prepare the Poussin in saltdej with port wine sauce recipe, please follow these instructions:

Salt dough rolled thickly off. Each poussin Brown in butter and oil with Rosemary and pepper and put it on the dough and be wrapped. Package can possibly. Garnish with remaining dough. Brushed with egg. Bake in the oven at 225 degrees for approx. 30 min. is taken out and put to rest in a warm place for 10 minutes.

Garnish: Cabbage cut into nice thin strips and blanched in boiling water. Drips ease of drying, where appropriate on a tea towel. Sauté in butter in a frying pan with pitted grapes cut in half.

Sauce: Shallot chopped, place in a saucepan with port wine and white wine. Boil down to l h. Add cream and chicken stock and boil down again to the proper consistency. Sieved. Season with salt and white pepper. Be fitted optionally with lich cold butter, do not boil then, since it will then discard.

Serving: The seasoned poussiner will open at the table if necessary. on a large Board. The sauce is served beside as accompaniments.

Tips:
This right may also be made with beef tenderloin, veal or lamb, in accordance with the same procedure, but with other sauces. We use lamb bake the 50 min instead of 20.