| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy, Meats | Main course | 4 | Servings | |
INGREDIENTS
| 1 | kg | Strong Flour |
| 700 | g | Salt |
| 4 | Egg Whites | |
| 250 | Water | |
| 4 | Whole Poussin | |
| Selection of Vegetables | ||
| green beans new | ||
| potatoes baby | ||
| carrots turnips | ||
| 200 | Whipping Cream | |
| 250 | Strong Chicken Stock | |
| 250 | Dry Sherry | |
| 16 | Morel Mushrooms, optional – | |
| cultivated will do | ||
| 1/2 | Lemon, juice | |
| 1 | Sprig Rosemary, chopped |
INSTRUCTIONS
Mix together the flour, salt, egg whites and water until a dough is formed. In a hot pan seal off the chicken until golden brown. Roll out the pastry and wrap the birds to form a bird shape. Egg wash and sprinkle with rock salt. Bake in a hot oven for 45 minutes until the pastry is golden. Gas Mark 7. Crack open the pastry and serve with vegetables and a sauce. Chicken Sauce 7. Bring to the boil the Sherry and the Mushrooms for 2 minutes. 8. Add cream and stock to reduce until it coats the back of the spoon. Season with salt, pepper, lemon juice and chopped rosemary. Converted by MC_Buster. NOTES : Chef:Aaron Patterson Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 67882.5mg
Potassium: 95mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 3.7g