Parsley quail in crisp potato package with mustard glace and baby vegetables

Ingredients for Parsley quail in crisp potato package with mustard glace and baby vegetables

Instructions for Parsley quail in crisp potato package with mustard glace and baby vegetables

To prepare the Parsley quail in crisp potato package with mustard glace and baby vegetables recipe, please follow these instructions:

Bark the cradle, divide it and remove the skin.

Make a soufflefars:
Run a chicken breast "cool" with salt, add 1 egg white and ½ dl cream and a handful of finely chopped parsley.

Wipe a piece of fat net (15cmx15cm) and cover with thinly sliced ​​potato pieces and spice with S + P. Place a small portion of the father followed by the chest then the father and thigh finish with the father, fold the net about the bird. Brown off Step in 175 degrees for approx. 10 min.

The baby vegetables are arranged and lubricated