Embedded poulard

Ingredients for Embedded poulard

Instructions for Embedded poulard

To prepare the Embedded poulard recipe, please follow these instructions:

Begin with the dough: Findel the fat in the flour and mix salt and water. Collect the dough and leave it cold for a minimum of half an hour.

Rub the poulard with salt and pepper. Shake the chopped chopped onion and the sliced ​​mushrooms in a little of the butter in a saucepan. Let it cool a little and mix it with coarsely chopped parsley. Fill the poularden with this. Brown the poulard on all sides of the rest of the fat in the pan. Take it from the heat and let it swallow a little.

Roll the dough to a plate that can reach the poulard. Place the poulard with the breast side upwards in an ovenproof dish. Grab it into the rolled-out dark dough. Brush well with egg whipped egg. Bake it in the oven at 200 degrees for approx. 1 hour.

Served with buttered Christmas salad.