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Beadhog flamed with whiskey

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Beadhog flamed with whiskey

Pepper
Salt
Blubber banding
0.5dlWhisky
1cupSour cream (approximately 180 ml.)
1Guinea fowl
2.5dlCalves Fund
75-100gButter

Instructions for Beadhog flamed with whiskey

To prepare the Beadhog flamed with whiskey recipe, please follow these instructions:

The cleaned pearl chicken is dried with a kitchen roll and tied with thinly sliced ​​tangerines. The butter is browned in the roast, and the pearloin is browned on all sides. Whiskey poured over the chicken and ignite, shake the pot lightly so that all the alcohol is burned off.

Then sprinkle with creme fraiche and afterwards with veal and season with salt and pepper. Now the pearl of the roast rose under the lid. Depending on the size, it will take half an hour to three blocks.

The chicken is picked up and parted as other poultry. If necessary, cook the sauce and cook until it is poured over the pearls. Small, butter-brown pellet potatoes are served - and a little bark if it can be obtained.

A bowl of salad can be served to finish, just not with the meat.

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