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Phase with savory cabbage and mushrooms

Cook time: 0 min.
Servings: 4

Ingredients for Phase with savory cabbage and mushrooms

Ben and hull from pheasants
Freshly ground pepper
Wildlife Fund
0.5dlDry white wine
1Leaf celery
1kgVeal kraftben
1Aromatic bouquet (parsley, thyme and bay leaf)
1Parsley root
1Savoy cabbage
2tbspOlive oil
2dlWhipped cream
250gOyster Mushrooms
3tbspCherry vinaigre
3Leek tops
4largePheasant breasts

Instructions for Phase with savory cabbage and mushrooms

To prepare the Phase with savory cabbage and mushrooms recipe, please follow these instructions:

Marinade: Chop the mustots and mix with olive oil, white wine, wine grains and freshly ground peppers in a small dish that can even hold the pineapples.

Turn the pineapples into marinade and spread them in the dish so they are covered with marinade, cool for 5 hours.

Peel the potatoes, insert a steak through each potato in the lower half, then cut the potato into thin slices down to the needle, so that the potato stays full. Brush the potatoes with olive oil, put them on a dish, sprinkle some salt and thyme leaves over them and put them in the oven at 220 ° for approx. 1 hour.

Cut the mushrooms and mushrooms and chop them well. Bring butter to the sauce on a warm hot pan and add and brown the mushrooms gradually as the liquid spills disperse has disappeared when all the mushrooms are browned, they are set aside and kept warm. Then brown the chopped mushrooms on the forehead when they are browned, they are taken from the forehead and stored to the sauce.

Divide the savory cabbage leaves, cut the roughest ribs, split the leaves into two, lay them on top of each other and cut them across for approx. 1 cm. Wide strips. Blanch them in the led salt water, pick them up and rinse them with cold water and let them drip off. Knock all the water out of the cabbage, sauté it in butter on a pan, sprinkle white wine and let it boil, keep the cabbage warm until the rest of the dish is finished.

Take the pineapples up of the marinade, say the onions from the marinade and save the marinade. Step the panes on the forehead for approx. 3 minutes let them pull a little. Brown the onions on the forehead and pour the marinade on the forehead when the cooker cooks the pies on the forehead, let the cook boil off, remove the pancakes after approx. 2 minutes and let them pull loose until the rest of the dish is finished.

Add wildfire and whipped cream, boil until the sauce begins to lean, peel the bulbs off, purge some of them into the sauce and add the mushroom. Season with salt and pepper and maybe a little more vinegar, whip a little cold butter in the sauce just before the dish is served.

Distribute the sauce to 4 hot plates, cabbage and mushrooms in two groups. Slice the pork slices across slices and spread over the cabbage on the plate (1 pheasant per envelope). Spread 1-2 potatoes on each dish and serve the dish.

Wildfound: Cut the thighs of the pheasants and divide them in the upper and lower extremities. Cut the leg out of the upper layer and store the meat into a fasantrine. Cut the meat from the lower thigh and chop the meat, it will later be used to handle the fund.

When the punches are cut from the hull, the hull is divided into smaller pieces. Hook and leg are placed in a pot of cold water so that the water is covered.

Bring the saucepan slowly into a saucepan that drips thoroughly throughout the course, do not boil, but simmer only on the surface. Boil for 3 hours, then add vegetables and cook for one hour.

Put vegetables and legs off and let the fund cool off. Mix an egg white with the chopped foie gras and stir well, this father came to the pot with a saucepan and let this boil open. Let the boil boil on low heat for 1 hour. Say fund and let it cook further. The fire must have a strong taste.