Pigeon or Seagull breast baked in cocotte, with butter whipped fûmet and small sat

Ingredients for Pigeon or Seagull breast baked in cocotte, with butter whipped fûmet and small sat

Instructions for Pigeon or Seagull breast baked in cocotte, with butter whipped fûmet and small sat

To prepare the Pigeon or Seagull breast baked in cocotte, with butter whipped fûmet and small sat recipe, please follow these instructions:

Breasts cut of pigeons (the gulls) (thighs can possibly be served á party, or saved to a confit or second starter). Breasts Brown lightly on the forehead for about 4 minutes.

Father: Turkey meat that is cut into smaller pieces, blended in the food processor with the salt, eggs, tarragon and pepper, and add a little cream in a thin beam, to the forcemeat has the right consistency. Lubricated cocotteforme covered with forcemeat. In each duebryst and the mold closes 1 1/2 be cocotte with dad's. Bake in the oven at 175 degrees C, for about 10 minutes.

Mushrooms: Mushrooms roasted lightly golden and cooked down with cream. Season with salt and pepper.

Sauce: Duefûmeten whipped up with the cold butter. The sauce must not boil.

More: the onions peeled and cooked lightly crispy and reversed in the sauce. The vegetables are cut out of your wish and steamed lightly crispy in butter.

Accessories: Small new potatoes cooked almost finished, added to draining. The potatoes are packed into the parchment paper with a sprig of tarragon, butter BLOB, salt and pepper. Parchment paper be packed tightly together on the potatoes. The potatoes bake finished in a hot oven, 200 degrees C for about 10 minutes.

In the middle of the plate be the mushrooms-on this Dove, which is bordered by duefûmeten, with the small onions and vegetables as desired.

Served with potato in parchment.