Perlehøne breast baked with herbs and bacon

Ingredients for Perlehøne breast baked with herbs and bacon

Instructions for Perlehøne breast baked with herbs and bacon

To prepare the Perlehøne breast baked with herbs and bacon recipe, please follow these instructions:

Start by turning on the oven at 225 degrees C.

Free bacon crunch for the rind and cut it into small cubes. Wash the vegetables and cut carrot and Leek in ½ cm thick slices and fennel and celery in similar pieces.

The steam then bacon and vegetables in 1 dl. water for approx. 5 min. (the vegetables must not be soft) and pour it all up in a heat-proof platter to cool. When the vegetables are cooled by, seasoned perlehøne the breasts with salt and pepper and thyme and place on top.

The dish is covered now with the thinly rolled puff pastry, which is lubricated with it together beaten eggs.

Set the dish in the oven at 225 degrees C and behind right around 40 minutes.