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Recipe |
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"Coquellettes Filled with Quince, Saddled
with
Chard and its Sauce"
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Ingredients and preparation
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| Coquellettes |
3 |
| Quince |
150 g |
| Chard |
1 bunch |
| Plums |
150 g |
| Leeks |
1 |
| Celery |
1 branch |
| Onion |
1 |
| Carrots |
100 g |
| Concentrated tomato |
1 c.c. |
| Wine |
1/2 small glass |
Bone the Coquellettes.
On the one hand, preserve the thighs with oil, salt and pepper;
on the other, make a cut in the breasts and fill them
with the quince, and with a little salt and pepper.
Scald in hot water the chard leaves and cool them rapidly.
Saddle the breasts with these leaves.
With the Coquellette's bones and the rest of vegetables make a
base. Brown the bones and the vegetables, add the wine
the wine and cover with water.
Boil for 1 h 30´.
Steep and reduce. Pass the thighs to a frying pan, cook the
breasts in the oven and warm the sauce with the plums.
Serve. |
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