POUSSINS Catelaine with stuffed potato

Ingredients for POUSSINS Catelaine with stuffed potato

Instructions for POUSSINS Catelaine with stuffed potato

To prepare the POUSSINS Catelaine with stuffed potato recipe, please follow these instructions:

Poussinerne be placed on a rack over baking pan, Brown at 225 degrees and FRY then at 180 degrees for 40 minutes to 1 hour. Seasoned with salt and pepper. For the sauce Sauté accompaniments of butter, seasoned with Rosemary, salt and pepper, and flour sprinkled over. Then add the port wine, cream and chicken stock, and all of it cooked evenly and season. For the filled potatoes bake the potatoes in the oven, if desired. together with poussinerne. Bags for tender, baking time will depend on the size. When they are baked, they eroded, and the potato mass made to mash with butter and milk. Bacon, onions and chives chopped finely, FRY in butter and mix in the Marsh, who met back in the potato shell. This is put in the oven at 220 degrees for 10 minutes. At the server in a batch operation or on either poussinerne served no fade along with the potatoes, and garnish with a little green can. A little garnish from catelainesaucen can be taken from and put it next to the poussinerne on the dish.