Fried skovdue breast with lightly smoked rielette of thighs served à la lobescoves with asparagus potatoes and strong tomatsky

Ingredients for Fried skovdue breast with lightly smoked rielette of thighs served à la lobescoves with asparagus potatoes and strong tomatsky

Instructions for Fried skovdue breast with lightly smoked rielette of thighs served à la lobescoves with asparagus potatoes and strong tomatsky

To prepare the Fried skovdue breast with lightly smoked rielette of thighs served à la lobescoves with asparagus potatoes and strong tomatsky recipe, please follow these instructions:

Pigeons soigneres. Thighs cut of and sugar cured easily before being smoked. Put all ingredients over low heat, some gruel is ca. 2 hours. The thighs are taken up, the flesh picked by and touched to rielette along with a little of the herbs and the Fund/oily. Season with salt and pepper, put on ice. Shallot steamed tender in butter, the other ingredients are added, remember to put peppercorns in a tea bag. It is boiling gently for the potatoes are tender and have razed the Fund easily, season with salt and, if desired. pepper. Tomatoes chopped, shallots, garlic, and Basil chopped fine. All the ingredients are mixed, stands and pulls out a couple of hours. Blended easily with hand blender, put in, so that the clear etamine tomato juice can run from. This boil then into powerful glace afterwards. Serving: in the middle of the plate is added lobescoves. To that end, the 2 fine tracherede duebryster. On top of the breasts a nice quenelle of rielette. Around added tomato sauce added a little fin tomatconcasse.