Capon, roast, stuffed

Ingredients for Capon, roast, stuffed

Instructions for Capon, roast, stuffed

To prepare the Capon, roast, stuffed recipe, please follow these instructions:

Kapunerne istandgøres, the legs can be removed.

French bread crust and soaked in milk is freed from 15 minutes, it's not really mopped up frahældes. The fat is melted and afbages with bread crumb, the Pan is lifted by the fire, and in bread dough is stirred it together beaten eggs, a little salt and pepper and the finely chopped onion and parsley. Kapunerne is filled with it. The innards of kapunerne can chopped and mixed with bread dough, or they can be fried in the pan together with the kapunerne.

Kapunerne set up, ombindes with fat slices and Brown in the hot fat. Boiling water, milk or cream is added, and frying continues approximately 1 ¼ hours. Cloud sies, creamed off and smoothed