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Pearly-thigh with mustard sauce

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Pearly-thigh with mustard sauce

EVS. sugar
Fresh Rosemary
Fresh thyme
Olive oil for frying
Grated lemon rind
1tbspDijon mustard
1tspFinely chopped shallots
1dlWhite wine
1tbspOlive oil
4Boned Partridge-thighs with upper thigh

Instructions for Pearly-thigh with mustard sauce

To prepare the Pearly-thigh with mustard sauce recipe, please follow these instructions:

Whip the eggs together. Chop the spices well and mix them with the grated lemon peel.

Pan the pearly thighs with eggs and grate on the side without skin and brush them light brown on both sides. Let the slice be clear in olive oil. Add a little water and allow to stand at low heat for 5 minutes.

Add the wine and let it boil. Then add dijonsennep and dilute with soup. Taste the sauce with sugar if it is too sour.

The server pearl chicken cut well with the sauce beneath and adorned with small rosemary notes.