Первый альтернативный
 

Утка по-английски

ноября 5, 2011

Ингредиенты:

- утка молодая 1 кг,

- хлеб пшеничный черствый 140 г,

- лук репчатый 80 г,

- масло сливочное 60 г,

- бекон 150 г,

- зелень петрушки 20 г,

- перец черный молотый,

- соль по вкусу.

 Приготовление 

Тушку утки выпотрошить, промыть, обсушить, посолить и поперчить.

Мелко нарезанный лук спассеровать на части масла вместе с предварительно ошпаренным и нарезанным соломкой беконом, затем добавить хлебные крошки, размешать и посыпать мелко нарезанной зеленью петрушки. Приготовленным фаршем начинить тушку утки и зашить ее.

Фаршированную утку смазать маслом и запечь, время от времени поливая выделившимся соком.

При подаче утку разрезать вдоль пополам и полить соком, в котором она запекались.

Подать с овощным салатом.



Информация для иностранных посетителей:



Prepared carcass split each into 4 pieces and fry in enough oil. Sauteed chunks removed from the pan and put it in diced bacon, 2 small onions, finely chopped mushrooms and garlic pounded. All this is a little put out, then put back into the pan the chicken pieces, pour a glass of cognac, sprinkle with flour, add the bay leaf, thyme, and remaining onion. Mix well and add the red wine. Season with salt and pepper. Then remove the meat and the sauce to boil half. Pour this sauce hot meat and serve. Calculated for 2-4 servings. Pie with bacon, cream and eggs Garlic, onions 3 small and parsley finely chopped. In a saucepan pour in for fire melted butter, put in a sliced ??bacon and prepared pieces of rabbit, add the remaining whole onions, chopped and prepared a lot of onions and herbs and stir gently. Pour a little water and white wine and simmer place for 1 hour then add the tomato puree and thinly sliced ??mushrooms. Simmer until tender. Meat on warmed plates, file and pour the sauce. Calculated for 6-8 servings. Cook the vegetables in broth until tender. Buns cut into slices and fry in fat and razvarit them in the broth, then rub through a sieve. Beat in milk, egg yolk added to the soup, season with salt and sprinkle with parsley. If you wish, sprinkle with grated cheese. Celery root peeled, grate and put in the soup over low heat, add butter. The fish is cleaned, washed, cut off the fins, heads, tails (small fish left whole), split into pieces (preferably removed bone). Onion cut into large rings and fry in vegetable oil, add sliced ??tomatoes, green onions, parsley, thyme, bay leaf, garlic pounded n peel an orange. All a bit put out, then add the tails, heads, fins and a fish with a denser meat (eel, halibut), add salt and cover with water so that all the fish was covered and put on a strong fire to boil water quickly, and cook for 7.8 min. Then add the fish with a softer meat and cook for 7 minutes. Buyabess cook no more than 15 minutes. Then, remove the soup from the heat, add a good white wine, pepper and hard to put on quite a weak flame for 5 minutes. Fish broth through a sieve. Put it toasted or fresh bread slices and pour the soup into bowls. Fish submitted separately on a heated platter. Sprinkle with parsley. Peel potatoes and onions and boil in lightly salted water. A lot of water does not pour. Once the potatoes and onions are tender, drain the water, vegetables, grind, add butter and milk and beat well all. Season with salt and pepper and add a pinch of nutmeg. Before serving, add the yolks and mix gently. Submit hot. Calculated for 2-3 servings.

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