Tateletter with Partridge and mushrooms

Ingredients for Tateletter with Partridge and mushrooms

Instructions for Tateletter with Partridge and mushrooms

To prepare the Tateletter with Partridge and mushrooms recipe, please follow these instructions:

1 Partridge is put over to boil – simmer-with a little vegetables to the Fund. When the meat is tender taken the birds up. The flesh peeled and cut into småtern.

They cleaned mushrooms and cut into same size as shared agerhønsekødet and sauté for 30 grams of butter. Above sprinkled flour and add, stirring continuously, white wine, stock and cream. Meat met in opbagningen and season with salt and pepper and a little garlic. This gives the flavor of mushroom, if used with caution.

Placed in preheated tarteletter and sprinkled with a little chopped parsley.