Lightly smoked consommé of forest mushrooms

Ingredients for Lightly smoked consommé of forest mushrooms

Instructions for Lightly smoked consommé of forest mushrooms

To prepare the Lightly smoked consommé of forest mushrooms recipe, please follow these instructions:

Smoked consommé: Chicken thigh meat mincer mincing on with the other ingredients (not tomato puree and poultry hull). Hulls chopped and smoked poultry, until golden. Everything is stirred together and put over with veal and chicken stock and boil up. Småsimrer then in approximately 45 – 60 min. and sifted through etamin. Be reduced another 15 min. and sifted through the ultrafint plastiknet and season again.

Chicken/svampeballotine: chicken meat and foie grasen runs cool on robot with salt. Add the eggs one by one, and then the cream. Forcemeat run smooth, season and crossed. Karl Johan, Oyster Mushrooms and mushroom cut into coarse pieces and FRY by fierce heat. Seasoned and afdryppes in sight. These reversed in the forcemeat with corn and chopped herbs. It is shaped like a sausage, and poached to 68 degrees C and is cooled. Cut like a tree trunk.

Majsstrudel: All ingredients are stirred together and place in an icing bag. Accepted on strudel plate and rolled like a long, thin stick. FRY in hot pan.

Deep-fried browned butter: Butter Brown in pan, cool and the whey is poured off. It dealt the macerate isinglass, garlic and allow to cool. Making bullets, the paneres and friteres.