Variation of poussin

Ingredients for Variation of poussin

Instructions for Variation of poussin

To prepare the Variation of poussin recipe, please follow these instructions:

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
Poussinerne divided into thighs, breasts, wings and fuselage. Wings, fuselage and other trimmings are saved to fund.

Poussin Fund: Wings, fuselage and other trimmings, Brown well in a saucepan. Addressed. Vegetables cut into coarse pieces and Brown well. Add the hull of the mv again. and pour the water on to the covers, along with the spices. Fund cooked 2 hours, sieve and reduce to ¼ l.

Brine: Salt, water and nitrite salt stirred together.

Poussinlår: Thighs boned so blasted only the outer legs are back and place 2 hours in the brine.

Father: 4 breasts are made to souffléfars. Com breasts into food processor and blend with ½ teaspoon salt and the egg. Add the cream in a thin beam, while the machine blender. Soufflé mass must be glossy and lind. Clean and cut the mushrooms into small pieces and grate them in butter. Mix the letafkølede mushrooms together with forcemeat and finally to taste with salt and pepper. Tamper-proof from the cabbage in magazines. Find four nice large leaves and cut the stalk off. Dip them in boiling water until they are soft. Put a zoom cm large piece of film on the table and brush the middle with melted butter. Put a leaf in the middle and came a fourth father's on and roll as for a roulade. Tie a knot-tight at both ends. Steam rouladen and they blew up the thighs in a pan until they are firm and one can see the protein-rich substance is white (ca. 15 minutes).

Baked poussin breast: the last four breasts Brown on the Pan, season with salt and pepper. Allow to cool. Put one sheet Filo on the table and brush with beaten egg. Put plate two upstairs and brush again with egg. Shared with knife in four squares. Com one breast and 25 grams of foie gras on every square and extract together as a small package. Brush with egg and bake them in the oven at 150 degrees until golden brown, about 10 minutes.

Vegetables: Carrots cleaned and cut diagonally into three parts. Boil them in salted water until tender. The cabbage is freed for stick, and the rest cut into thin strips. Melt the butter in a pan and got carrots and cabbage. Sauté for cabbage is done.

Golden potatoes: Potatoes scraped and boil in 300 grams of butter on a low heat until they have absorbed all the butter. Then screwed that up and the roasted Golden. Season with salt and pepper.

Persillesky: Poussin Fund whipped up with 150 grams of butter. It must not boil. Finally add the chopped parsley.

Snack
In the middle of the plate be cabbage and carrots. Rouladerne is taken out of the film and cut diagonally in half. Thighs and "package" be around cabbage and carrots. Put 5 potatoes around on the plate. Came the sauce and garnish with flat-leaf parsley.