Poulard in jelly

Name: Poulard in jelly
Yield: 1 portion(s)
Ingredients: Salt; 1 tbsp Vinegar; 1 small Carrot; 1 medium-large Onion; 1 kg Poulard; 1 dl Ymer or a38; 2 Bay leaves; 2 tsp Salt/liters of water to boiling; 3 dl Sour cream; 3 tsp Grated horseradish; 4 stems Parsley; 5 Peppercorn; 6 dl Boil water from poularden; 7 leaves Isinglass; 9/16 dl Pickled red beets into cubes

Appetizers

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Poulard in jelly

		Salt
1	tbsp	Vinegar
1	small	Carrot
1	medium-large	Onion
1	kg	Poulard
1	dl	Ymer or a38
2		Bay leaves
2	tsp	Salt/liters of water to boiling
3	dl	Sour cream
3	tsp	Grated horseradish
4	stems	Parsley
5		Peppercorn
6	dl	Boil water from poularden
7	leaves	Isinglass
9/16	dl	Pickled red beets into cubes

Instructions for Poulard in jelly

To prepare the Poulard in jelly recipe, please follow these instructions:

Put poul aden in a pot of water that just covers. Let it get a rehash and foam. Add the spices and vegetables. Let Cook for meat is tender, about 40 minutes, let cool in broth, poul aden if there is time, or must it be taken up and allow to cool. Remove skin and bones, and cut the meat into cubes. Jelly mass: Si soup, objective 6 dl. of, and season to taste with vinegar and salt. Smelt it macerate isinglass in the soup. Dressing: sour cream and ymer is stirred together, beetroot and horseradish, horseradish, and season with salt. Rinse a bowl with cold water, put the meat in, pour the gel mass over, and set it to cool in the 3-4 hours. By snack reversed the gel out on a serving plate. Tips: good to servers with flütes and a green salad. Cooking time: approx. 1 1/2 hour. + time to cool.

Poulard in jelly

Ingredients for Poulard in jelly

Instructions for Poulard in jelly

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