Scalloped pigeons with plums II

Ingredients for Scalloped pigeons with plums II

Instructions for Scalloped pigeons with plums II

To prepare the Scalloped pigeons with plums II recipe, please follow these instructions:

Divide the doves into thighs and breast pieces. Brown the pieces in a little butter in a saucepan. Cut the mustard onion and quarry and let them brush a little. Come on sage and then the white wine. Let the white wine boil for approx. The half. Come to the water, season with salt and pepper. Let the breasts bite under the thighs approx. 7-9 minutes with the skinside upwards, and the thighs approx. 15 minutes. Keep your chest straight while It must draw about 10 minutes before cutting from the hull.

Cook the cloud a little. Cut the flowers in both and sauté them butter. Pour the sauce, boil and season with salt and pepper. Even if possible. With maizena or boil with butter.

Server with:
Rod fruit in celery
Peel the root vegetables. Cut carrots and potatoes in coarse tern. Cut celery into four boats and boil them all in a pan in the water added butter salt and pepper. Boil the celery pieces until they are just as tender. Cut the middle of each seller's boat just as you would cut the core house onto an apple boat. Just a little deeper. Bring the cut celery into the pan to carrot and potato and cook it all the way. Take the vegetables and make a rough mash. Sprinkle the mash with the vegetable water and taste if necessary. With salt and pepper. Distribute the mash into the celery and heat or gratinate them in a hot oven.