Stuffed Curry-poulard

Ingredients for Stuffed Curry-poulard

Instructions for Stuffed Curry-poulard

To prepare the Stuffed Curry-poulard recipe, please follow these instructions:

Rinse bird well and rub the outer and inner with salt and pepper and a bit of ground ginger.

Father: Stir the meat with shredded onion, egg, bread crumbs and parsley and season to taste with salt, pepper and thyme. Fill the forcemeat into bird and close with kødnåle and Brown thoroughly on all sides in the butter in a frying pan. Sprinkle with curry under Brown No. Add the broth and let boil, covered, in low flame approximately 1 hour, for the flesh is very tender. Flip once along the way. Add the shredded pepper the last 10 min.

Sauce: Boil juices up with cream, smooth with sauces thickens and season with curry, salt and pepper.