Poached turkey with earthquake lasagne

Ingredients for Poached turkey with earthquake lasagne

Instructions for Poached turkey with earthquake lasagne

To prepare the Poached turkey with earthquake lasagne recipe, please follow these instructions:

Turquoise is cut out and knocked out to 15 x 15 cm. Blanched porridge is spliced ​​in leaves and put on the turkey and seasoned with salt and pepper. Roll and tear up in baking paper and film. Pochers in chicken stock for 8-10 minutes.

Potatoes are boiled and pilled, mashed rough with fork. Earthquakes are rinsed and boiled tenderly. Chopped chopped and add chopped parsley and add to it.

Roasted cabbage slices roughly and boiled in a sauce of blackberry and vinegar until the cabbage is tender (eagles) flavored with star anise, cinnamon and thyme.

The chicken fund in which the turkey is ported is boiled into a powerful glace fitted with olive oil.