Potato Sous And Ragout
Ingredients:
? 150 grams of steamed potatoes, peeled, mashed
? 150 gr flour
? 250 ml of water
? 3 eggs
? 75 grams of margarine
? ? teaspoon salt
Filling ragout:
? 100 gr boiled chicken meat cut into small pieces
? 50 ounces of white hard-boiled eggs, diced ? x ? cm
? 50 ounces diced carrots ? x ? cm boiled briefly
? 1 stalk celery, finely sliced
? 4 thin slices red onion grains
? 1 clove garlic, thinly sliced
? 100 ml chicken stock
? 200 ml of liquid milk
? 50 g wheat flour dissolved in 5 tablespoons water
? 1 tablespoon margarine for sauteing
? ? teaspoon nutmeg
? ? teaspoon ground pepper
? 1 tsp sugar
? salt to taste
How to make content:
1. Saute garlic and shallot with margarine until fragrant. Add chicken, egg whites, carrots, stir well. Pour the broth. Add nutmeg, pepper, sugar and salt. Cook until the water dries.
2. Pour the milk, stir. Give sliced celery. Last, enter the liquid flour. Stir until thickened and well cooked. Once cooked, remove from the heat. set aside
How to make Sous skin:
1. Mix water, margarine and salt. Cook until boiling, reduce the heat. Enter mashed potato and flour. Stir well. Cook until it smooth, lift and make it cool.
2. Add the eggs and whipped with a mixer. Insert the dough in the bag, spray the dough through a syringe stars on a flat baking sheet that already oiled with margarine. Bake in 180 degree oven for 35 minutes until blowing and well cooked. Remove from heat.
3. Take the potato sous, add lettuce and fill the ragout.
4. Ready to serve.
Topic: Asian Potato Recipes Sneak Peak (Read 10604 times)
