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Asparagus recipe: AsparaGUS essence with quail meat
Ingredients for 4 people:
400 g bovine Wade (Ochsenbein) from the butcher by the meat grinder
salt
2 protein
300 g white asparagus
1 1 / 2 liters chicken broth, strongly
pepper from the mill
2 quail
2 butter
1 tsp. Tl
sugar
Preparation: The Klärfleisch with a little salt and egg white mix. Peel the asparagus
. The end pieces Klärfleisch to give the
aufgiessen chicken broth, stirring and cooking to bring
.
The essence of approximately 2 hours with mild heat draw, then through a cloth
giessen, with salt and pepper. Of the Quail
the legs and chest to trigger skin in the hot essence
even draw, then slice.
Asparagus tips separately in salted water with a little butter and sugar
cook in ice-salt water and as a disincentive to investment in the soup
give.
Tip:
The asparagus as a flavor carrier can also be obtained by other vegetables
be replaced, for example, celeriac, tomato
spring onions.
Rubrik: Meat
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