Perlehøne breast with apples in his own father's

Ingredients for Perlehøne breast with apples in his own father's

Instructions for Perlehøne breast with apples in his own father's

To prepare the Perlehøne breast with apples in his own father's recipe, please follow these instructions:

Breasts cut of Pearl chicken and tapped to cake plate-size between two pieces of film. Kødes cut from over-and drumsticks, ca. 250 g. Blended with salt, egg and piskefløden to a smooth fars, silver tendons removed and forcemeat season.

Kernel House removed from the Apple and cut into small cubes. Apple first mixed in the forcemeat with thyme leaves, which are distributed at the perlehøne breasts. They rolled on two pieces of film to solid sausages that are tightened at the ends of the film. The sausages are poached in 2 ½ dl water in a saucepan, covered, until they feel firm.

Sweetbread: sweetbread some gruel is in ca. 15 minutes in boiling brine of water, vinegar, peppercorns, bay leaf and roughly chopped onions. Cooled, peeled free from membranes and cut into small pieces.

Garnish: Halve Brussels sprouts blanched ca. 2 minutes in boiling water, afdryppes and kept warm.

Sauce: Honey is melted to the assumes a bright brown color, add æblecideren, which is cooked almost away. Add the corn flour and calf broth. Cooked glossy and whipped up with olive oil. Season with salt and pepper.

Chanterelle mushrooms, Brussels sprouts and sweetbread Sauté a moment in the Virgin olive oil in the pan.

Presentation: Perlehøne the breast cut into thin slices on the bias, served on the accompaniments and the sauce onto around.