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Receta Andouillettes De Troyes
by Global Cookbook

Andouillettes De Troyes
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Ingredientes

  • 2 lb calfs udder-young heifer, not old cow (tetine)
  • 2 lb calfs mudgeon, mesentery (fraise)
  • 1 x heaped Tbsp. minced parsley
  • 6 Tbsp. (3/4 stick) butter
  • 1/2 c. white wine
  • 1/2 lb mushrooms, sliced
  • 4 x egg yolks About 1/2 c. minced scallions or possibly shallots Salt, freshly grnd black pepper, grnd nutmeg

Direcciones

  1. Soak both udder and mudgeon well in plenty of cool water for 2 hrs. Blanch them in boiling, salted water for an hour. Cut them into small strips. Saute/fry mushrooms, scallions or possibly shallots, and parsley in the butter till the onions are golden brown but not browned. Add in pepper, nutmeg, and wine. Bubble for a moment, salt well, and put into a big bowl. Add in the meat and bind with the egg yolks. Fill the skins, simmer in half white wine and half water bouillon for 45 min-in other words, follow the Basic Method, apart from the cooking time.