Perlehøne breast gratinated with gorgonzola sauce

Ingredients for Perlehøne breast gratinated with gorgonzola sauce

Instructions for Perlehøne breast gratinated with gorgonzola sauce

To prepare the Perlehøne breast gratinated with gorgonzola sauce recipe, please follow these instructions:

Guinea fowl: the breasts and thighs cut of Guinea fowls. Save fuselage to the sauce. Thighs and breasts of Brown in a frying pan in a little oil. FRY further in the oven at 200 degrees C for about 10 minutes. Chives, cheese and finely chopped red onion are mixed together. Sprinkled on the breasts which subsequently gratineres in the oven at 220 degrees C for 5 minutes.

Perlehøne Fund: the hulls of Brown in oil, add finely chopped herbs and these Brown with. Add spices. Fund boil 4 hours, sifted and boil down to ½ l.

Sauce: Sauté The chopped shallots Golden in butter. Add port and this boil down to half. Add the perlehøne Fund and then boil down to approx. 3 dl. Add the gorgonzola and let this cook well out into the sauce. Smooth quite a bit with maizenamel udrørt in a little cold water. Mount with cold butter and flavor to last with salt and pepper.

Herb stuffed potato: Potatoes is cleaned and bake in the oven at 200 degrees C for 1 ½ hour. The innards scraped out. Stir in eggs, cream, salt, pepper and herbs. The mixture is filled back into the potato shells. Sprinkled with grated cheese and gratineres in the oven about 10 minutes at 200 degrees c.

Accessories: the mushrooms be cleaned well and roasted in butter. Seasoned with salt and pepper. Sherry tomatoes are added and sautéed with mushrooms shortly before they are finished. Sugar peas blanched briefly in boiling water.

Serving: Put your thighs on plates. Upstairs a few slices of breast. Serve the vegetables and potatoes together with the sauce so that it looks right appetite was out.