Mushroom stuffed poulard tournedos, celery dolmer and soufflé in spinach, sauce orange and ristimbale

Ingredients for Mushroom stuffed poulard tournedos, celery dolmer and soufflé in spinach, sauce orange and ristimbale

Instructions for Mushroom stuffed poulard tournedos, celery dolmer and soufflé in spinach, sauce orange and ristimbale

To prepare the Mushroom stuffed poulard tournedos, celery dolmer and soufflé in spinach, sauce orange and ristimbale recipe, please follow these instructions:

Poul standards cleaned well. Freed from the skin. The 4 poulard breasts and a bit of lårkødet is cut of, plumped out, placed on a buttered piece of parchment paper.

Mushrooms, dill and onion chopped fine, sauté in butter tilsmages with salt and pepper, cooled by. This mixture lubricated on breast-and lårstykkerne, which now roll with parchment paper to 4 Roulades. Close to well at the ends. Rouladerne are poached in water with a little salt in about 20 minutes. Rouladerne pulls then in water for 20 minutes. The skin from poul standard is split into 4 pieces. Peel peeled and cut into small squares as Sauté in butter, cooled and stirred with the eggs, salt and pepper. The mixture is distributed on the skin and be packaged as small packets. The packages bake in the oven at 200 degrees Golden c. rest of poulard meat blended with 1 egg white, 1 dl whipping cream, salt and white pepper, this soufflé father filled in 4 small butter smeared the cylinder shape, covered with blanched spinach. Tins to bake in a 200 degrees C hot oven for 20 minutes. The tomatoes blanched, skins removed and halved. Remember to cut flowers scarred away. Tomato innards cooked up in a frying pan, season with salt and pepper and smoothed over with a little maizenamel touched up with a little cold water. The mixture is filled into tomato halves and kept warm. Orange juice is boiled up along with the chicken stock, white wine vinegar and a little sugar. Be smoothed over to the appropriate texture with maizenamel. The two kinds of rice are cooked according to instructions on the package.

Liver frikassé: Kyllingeleveren rinse well. Wipe and roasted in butter with a little finely chopped onion and a little finely chopped spinach.

Sabayonnesauce: 2 egg yolks legeres up under heavy whipping with ½ dl white wine and 50 g icing sugar. Please note that the temperature must not exceed 60 degrees C.

Serving: on hot plates covered the bottom with orange sauce, to that end, the diagonaltskårne poulard tournedos. Next to the gift bag, spinach, tomato, egg and souffleén around on the plate be liver frikasseén. À party on a small heated plate served a risbombe with a tablespoon of sabayonnesauce.

Risbomben is made like this: in a butter greased Cup or similar first press the one kind of rice in, for the Cup is half full. Then make up with the other kinds of rice. It shall be printed well and reversed out.