Recipes with Poussiner

Stuffed grilled pies with bacon croutons

Cut the poussines along the chest and knock them a little flat. Grease them thoroughly with melted butter and drip them with orange juice. Season them with salt and pepper. Let them pull for 30 min. Grill the puffins with the meat side upwards approx. 15 cm

Poussin with parsley and garlic

Season poussinerne the inside with salt and pepper. Turn the garlic with finely chopped parsley and favor filling in poussinerne. Heat a little butter and oil in a large saucepan and Brown poussinerne on all sides. Add the broth and 1 cup water. Put a lid on t

Poussin with Bell Peppers and garlic and olive

Warm a little olive oil in a sauté pan and Brown poussinerne on all sides. Season with salt and pepper. Add the thyme, pepper, garlic, olives, and 1 cup water. Simmer to, in about 20 minutes. Add if necessary. a little extra water along the way. Server if nece

Fried poussiner with tomato salad with chilli and flat-leaf parsley

Season poussinerne with salt and pepper. Fry them in a hot oven, 200 degrees for 30 minutes. Meanwhile, cut the tomatoes into slices and place on a platter. Sprinkle the garlic over together with finely cut chilli and parsley. Season with salt and pepper. Pour

Poussiner with Noilly Prat sauce

Boil poussinerne in a pot of water with added salt and a few sprigs of løvstilke in ca. 35 min to juice from your thighs are clear and not pink. Take them up. Com noily Prat and broth in a saucepan and boil up. Smooth lightly with meljævning and add the cre

Roast poussin in vinsauce

Poussinerne split. Brown in a pan with the chopped onions, carrots, sliced, whole cloves of garlic and celery cut into smaller pieces. Came white wine and ¼ l. of water and let it simmer for a ½ hour. Smooth the sauce a little and season with salt and pepper.

Portvinspoussiner

Poussiner: Poussinerne be made able. Smear with port wine. Invert regularly 5-6 hours. Be taken up and lubricated with Dijon mustard, turn them in bread crumbs. Placed in a roasting pan and pour over with melted butter. Seasoned with salt and pepper. FRY in th

Poussiner with grapes, wild rice and red wine sauce

Thaw the 4 poussiner up, fill them with grapes and brown them on both sides in a thick-bottomed saucepan. Add all ingredients except cream and let the right simmer, covered, for about 1 hour. Feel about poussinerne are tender by pulling gently in a thigh in or