Sautéed poussin with calvados and cream sauce

Ingredients for Sautéed poussin with calvados and cream sauce

Instructions for Sautéed poussin with calvados and cream sauce

To prepare the Sautéed poussin with calvados and cream sauce recipe, please follow these instructions:

Poussin strips Brown in approximately 75 gram nut brown butter, after which most of the butter is poured off. Pour in the Calvados and catch fire, after which poussin strips flamed.
Hønseboullin poured in and boil down sharply soon, after which the pot/made page.

In another saucepan melt the rest of the butter, which shower of. Chopped onion, celery, apples and thyme in and boil for about 10 minutes (do not brown), after which the vegetables will be honored over poussinerne, everything heats up quickly to the boil, and then the heat is muted.

Poussinerne sauterer in about 20 mins., turn over from time to time, after which they are taken up, will be honored on a platter, covered with staniol and kept warm in the oven at approximately 125 °.

The vegetables blended, or lightly sifted free of fat and boil down to who is 2.5-3 dl. back.

Piskefløden whipped together with the egg yolks, and then the sauce under whipping poured in little by little. The sauce met back in the Pan and warmed up under still whipping for it has texture as thick cream. The sauce must not boil, then the egg yolks will curdle. Season with salt and white pepper.

By no met a little sauce over each piece of poussin, the flower kåls and broccoli florets are met on the dish, as garnish with lettuce leaves and watercress.

The cooked peeled asparagus potatoes as well as the rest of the sauce is served a'part.