INGREDIENTS
- CHICKEN PATE:
- – Warmth
- – Leek 1 unit
- – Onion 1 unit
- – Carrot 1 unit
- – Garlic and bay leaf 1 unit
- – 2 rooster breasts
- – 2 stalks of celery
- – Eggs 2 models
- – Milk cream 200 g
- – Salt and pepper c/n
- CHICKEN PIE:
- Time:
- – 2 cups flour
- – 1/2 cup of oil
- – 1/2 cup of water
- Stuffed:
- – Sal
- – Peppers
- – C/N Pollo
- – Finely chopped onion 3 models
- – Inexperienced onion 2 models
- – Fantastic grated carrot 3 models.
With a big rooster you can also make these two recipes: CHICKEN PATÉ WITH SALAD AND CHICKEN CAKE
I adopted the procedures under
PROCEDURE:
CHICKEN PATE:
1. Course of the breasts with the greens, egg and cream.
2. Take a tall small pudding pot and cook dinner in a bain-marie.
3. Boil the rooster with greens, the entire breasts to make the pate
rooster, add 2 sticks of celery, 2 eggs and heavy cream. Season with salt, pepper and nutmeg. Bake in a bain-marie in a small pudding pan in order that it’s tall.
CHICKEN PIE:
1. Sauté all of the greens, add the rooster.
2. Assemble the cake dough in order that it’s grainy, and never like pasta dough.
3. Put the dough on the mildew and put the filling.
