Recipes with Whipped cream

Poussiner, pan fried with green grapes

Poussinerne thawed slowly in the refrigerator. They cleaned and rinsed and dried with paper towel. Wind ruerne rinse, halve and remove the stones. In a heavy-based frying pan, melt the butter. Poussinerne Brown in the golden brown butter and seasoned. Ve

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

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

Variation of poussin

Hull, bones and trimmings from the carving of poussinerne. 500 g of vegetables for example, leeks, celery, carrots, onion and persillerodkrydderier (whole pepper, Bay leaves, salt and top from parsley root) Garnish: flat-leaf parsley Approach Poussinern

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

Poussiner in seafood sauce with new potatoes

DUP poussinerne dry and sprinkle them with salt and pepper. Style them in the oven at 225 degrees for 10 minutes, turn down and rose finished at 200 degrees for 20 minutes. Rinse and scrub mussels and boxes of them that do not shut down itself by a hard blow t

Poussin in cocotte on lun beetroot salad and tarragon sauce

Thighs boned, placed a cut on each side of the thigh and leg. The breasts are taken from the hull and bifileterne taken from the breasts. The skin is removed on the thighs and breasts. Bifileterne chop at fast hakkeren along with parsley and mushrooms to a rea

Sautéed poussin with calvados and cream sauce

Poussin strips Brown in approximately 75 gram nut brown butter, after which most of the butter is poured off. Pour in the Calvados and catch fire, after which poussin strips flamed. Hønseboullin poured in and boil down sharply soon, after which the pot/made p