Steamed pigeon breasts with ribs
Instructions
Peel, wash and coasts scottatele briefly in salted water, then let them cool under running water, deprive of Central grain and stendetele on a tarp.
Private skin and breasts of any cartilage, wash them and dry them.
Lay the ribs on the countertop, trying to form rectangles, spread over the butter and place a breast on each rectangle.
Sprinkle with salt and pepper, then wrap the meat in leaves, forming a bundle.
Fill a saucepan with water and insert the supplied basket for steaming.
Bring to a boil, then laid in the basket of ribs and dumplings Cook in covered container for 8-10 minutes.
In a saucepan bring to a boil the chicken with milk and cream, then lower the heat to low and simmer the mixture for 5 minutes.
Add the diced bread, leave on the fire for a few seconds, and then turn off and add the grated horseradish.
Let stand the sauce for a few minutes, then pass through a sieve and collected back into the saucepan.
Sweet heat, heat the wax without boil, then remove from heat, season with salt, pepper and a few drops of lemon juice, then add the whipped cream.
Serve the sauce with the coastal parcels.
Ingredients and dosing for 4 persons
- 8 pigeon breasts (about 80 g each)
- 12 leaves of coasts
- 20 g of butter
- Salt
- White pepper
- For the sauce:
- 15 cl of poultry fund clear
- 4 cl of milk
- 4 cl of cream
- 25 g of white bread without crust
- 40 g of grated horseradish
- Salt
- White pepper
- A Few Drops Lemon =
- 1 tablespoon of whipped