Poularde in cream sauce

Ingredients for Poularde in cream sauce

Instructions for Poularde in cream sauce

To prepare the Poularde in cream sauce recipe, please follow these instructions:

Poularden soigneres, and divided into 9 or 12 parts. Garlic peeled and chopped fine, indgnides in poularden. Onion peeled and chopped fine. Mushrooms be cleaned of soil and cut into 1/4. Blubber cut into fine cubes. Purløget cut fine. Parsley chopped fine. Piskefløden whipped and placed on ice. Subcutaneous fat Sauté of a a pan when they are browned of Brown kyllingstykkerne of, taken up immediately after tanning, now add the mushrooms you are welcome to get the color, then the finely chopped onion, when onions have been blank, add white wine and reduced/boil down 1/3, when this has happened to be puolarden and chicken broth, this boil, covered, for about 45 min. There must now add about 1 dl white wine poularden, the pieces are taken up and the sauce smoothed with marizanamel udrørt in a little water. The sauce tilsmages with white pepper, paprika, salt. May have a strong taste. The sauce is cooked up with the poularde, the beaten whipped cream and herbs into sauce, when this boils again, it must immediately be served

For this purpose should be served a roast cooked potato URF.eks el. Braised potato, or Hazel baked, new fresh boiled potatoes w/butter.