Forest fried roasted in grid with roquefort glazed silver beads

Ingredients for Forest fried roasted in grid with roquefort glazed silver beads

Instructions for Forest fried roasted in grid with roquefort glazed silver beads

To prepare the Forest fried roasted in grid with roquefort glazed silver beads recipe, please follow these instructions:

Cut the breasts off the pigeons and remove the skin. Stir the dad with the chopped chopped mork and fried apple. Put the breasts together two and two with a spooky father in between. Grab the breasts into a little abundant fat net. Put in a saucepan until they are cooked.

The sauce is cooked by chopping the duvets and thighs well. Shake it in a pan with a little oil or animal fat. Add the finely divided onion and celery top. Mix well and cook with port wine until it's almost cooked away. Add water or thin broth so it just covers and let it boil for a few hours until all taste and power is in the broth. Aim and push it in sight, so all good power comes along. Boil this sauce for good taste.

Accessories: Share the silver beads in the blade and stem. Rinse and cut the stems in the appropriate length. Blancher silver the leaves in lightly salted water. Cool in cold water and pressure free of moisture. Stir the boil tenderly in ½ water and ½ white wine with a little salt and garlic cloves, which are cut. Cook time approx. 20 minutes under cover.

The day can be prepared in advance.

Bring the pigeons on a pan and step for 8 minutes in a 200 degree hot oven. Let them rest for 5-10 minutes. Just before serving, dough breads are stiffened on a pan so all the fat goes away and seasoned with salt and pepper.

The silver beets are heated in a little of the bullet and the roquefort is purified through a sieve into the liquid. The silvered leaves are heated and seasoned with chopped shallots, salt and pepper. The beans are steamed in their own clouds and served together with toasted mushrooms.

Put the duck breast on the silver-baked leaves, spread the hot sauce over and serve the silver bean stalks, served with mushrooms and onions.

Boiled potatoes can be served well.