Ingredients :
30 grams Fat
1.2 kilograms Necks, wings, hearts of chicken or Geese blanched
100 grams Carrotes, Julienne
100 grams Celery, julienne
200 grams Leeks, fine strips
50 grams Pearly barley
3 Ltr Stock
3 cup Cream
procedure :
1. Saute poultry picese in fat
2. Add carrots, Celery, leeks, turnips, and barley and Continue to saute until tender.
3. Add stock and Simmer.
4. Bind With Cream and adjust seasoning.
30 grams Fat
1.2 kilograms Necks, wings, hearts of chicken or Geese blanched
100 grams Carrotes, Julienne
100 grams Celery, julienne
200 grams Leeks, fine strips
50 grams Pearly barley
3 Ltr Stock
3 cup Cream
procedure :
1. Saute poultry picese in fat
2. Add carrots, Celery, leeks, turnips, and barley and Continue to saute until tender.
3. Add stock and Simmer.
4. Bind With Cream and adjust seasoning.
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