Fried bekkasiner

Ingredients for Fried bekkasiner

Instructions for Fried bekkasiner

To prepare the Fried bekkasiner recipe, please follow these instructions:

Clip neck skin up and remove the Inn. Cut a small hole on the inside of one thigh, and remove the stomach and intestines, the rest of the giblets must be in birds. Clips or hug the clutches of. Ripping off his head and take the eyes out with a pointed knife.

Rub the birds in with the spices. Put the birds up, by dragging your thighs up towards the chest and poke the long, thin beaks through both thighs and lower body.
Ombind birds with thin slices of lard. Brown the butter in a pan and put the birds in. Brown them well on all sides.
Pour in the broth and roast the birds and piskefløden at low heat for approx. 15-20 min. Baste them during cooking and babies with more liquid, if necessary.

Take the birds up. take the innards out gently and chop it finely. Foam and si cloud. Infant the evt. with more broth, add the giblets and season with cognac.
Crack the birds.

Serve with green salad.