Recipes with Poul standards

Mushroom stuffed poulard tournedos, celery dolmer and soufflé in spinach, sauce orange and ristimbale

Poul standards cleaned well. Freed from the skin. The 4 poulard breasts and a bit of lårkødet is cut of, plumped out, placed on a buttered piece of parchment paper. Mushrooms, dill and onion chopped fine, sauté in butter tilsmages with salt and pepper, cool

Peanut Chicken Chicken

Poul standards boil for approx. 1 hour and the flesh peeled off. Bacon in the Pan and FRY all the ingredients mix well and place in a heat-proof platter. The Court must have approx. 40 minutes at 175 degrees and is then ready for serving. Serve with lots of