Julepoussin, stuffed with calf

Name: Julepoussin, stuffed with calf
Yield: 2
Ingredients: Corn flour; Pepper; Salt; ¼ bundle Finely chopped parsley; ½ Finely chopped onion; ½ tsp Nutmeg; 1 Eggs; 1 dl Whole milk; 150 g Minced veal; 2 slices French bread without crust; 2 tbsp Honey; 2 dl Chicken broth; 2 Pigeon apples, cut in both; 2 Drawn poussiner; 2 dl Red wine; 2 Peeled baking potatoes into smaller pieces; 25 g Butter; 3 crushed Juniper

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Julepoussin, stuffed with calf

		Corn flour
		Pepper
		Salt
¼	bundle	Finely chopped parsley
½		Finely chopped onion
½	tsp	Nutmeg
1		Eggs
1	dl	Whole milk
150	g	Minced veal
2	slices	French bread without crust
2	tbsp	Honey
2	dl	Chicken broth
2		Pigeon apples, cut in both
2		Drawn poussiner
2	dl	Red wine
2		Peeled baking potatoes into smaller pieces
25	g	Butter
3	crushed	Juniper

Instructions for Julepoussin, stuffed with calf

To prepare the Julepoussin, stuffed with calf recipe, please follow these instructions:

The potatoes shall be laid over. The bread cut into cubes and soaked in milk. Forcemeat is stirred together with onion, nutmeg, eggs, and it macerate broke. Seasoned with salt and pepper. Forcemeat is filled into the poussinerne. Poussinerne made in a baking pan and FRY in oven at 180 degrees for about 40 minutes along with broth, Juniper and red wine. Water is poured from the potatoes and these moses with eggs, whole milk, salt, pepper and finely chopped parsley. Filled in the buttered cocotter and then bake in the oven at 180 degrees for about 15 minutes When poussinerne is almost finished sifted væden over in a pan. The broth is boiled into approx. 3 dl and smoothed over, if desired. with a little corn flour. Season with salt and pepper. Apple boats warmed through with honey in a pan with a little butter

Julepoussin, stuffed with calf

Ingredients for Julepoussin, stuffed with calf

Instructions for Julepoussin, stuffed with calf

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