Have fun preparing this mushroom dish!
Carve the poulard into 6 to 8 pieces and rub with salt and pepper. Heat the olive oil in a casserole or high frying pan and fry the poultry pieces for about 10 minutes.
Blanch (scald) the tomatoes, remove the skin and seeds, chop coarsely and add to the poultry. Add the white wine, chicken stock and 2/3 of the garlic cloves (pressed through) and steam for about 45 minutes.
In the meantime, clean the mushrooms, halve or quarter the larger ones. Remove the skin from the onions and gently sauté them with the mushrooms in the butter, stirring occasionally. The onions should be cooked through.
Remove the chicken pieces and keep warm. Simmer the sauce until creamy and season to taste with salt and freshly ground pepper.
Keep the mushrooms and onions warm and fry the eggs in a little butter in the mushroom pan as an egg dish, seasoning lightly with salt and seasoning with pepper.
Fry the crayfish tails in olive oil with a pressed clove of garlic and extinguish with the juice of a lemon.
Chop the parsley and toast a slice of bread for each unit, arrange the ragout on a platter, pour the mushrooms and onions and finally the sauce. Arrange the egg and the slices of bread on the edges of the plate, place the crayfish tails on the ragout, and add everything together with the parsley and the basil leaves.
Related Recipes:
Tuscany ChickenFor the Tuscany Chicken, clean the chicken parts, massage the sea salt and coarsely grated pepper into the...
Melon Poultry CocktailFor the melon and poultry cocktail, season the chicken breast with salt and pepper and fry briefly in butter...
Cutlet with Mushroom Crust and Mushroom SpaetzleA delicious mushroom dish for any occasion! Shallot free from the shell and chop finely. Clean the mushrooms...
Chicken Fricassee, with Mushrooms and SalsifyPeel the salsify. Cut into 4cm long pieces and place in a large enough bowl with water and a squeeze of juice...
Chicken Breast Wrapped in Zucchini on Marinated MushroomsHave fun preparing this mushroom dish! Season chicken breast with salt and pepper, fry in hot clarified butter...
Mille Feuille of Mediterranean Vegetables with Fried King PrawnsCut the peppers in half, remove the seeds and place them on an oiled tray, drizzle with olive oil. Steam in...
Caraway Sturgeon on Roasted Pointed Cabbage with Potato and Potato Dumplings on Red Beet SauceFor the caraway sturgeon on roasted pointed cabbage with potato and potato dumplings on red beet sauce, it is...
Mushrooms with Lamb StuffingFor the mushrooms with lamb stuffing, clean the mushrooms dry. Remove the stems by turning them, chop the...
The Confit of Red OnionsSeparate the onions sparingly from the skin, i.e. peel off as little red skin as possible. Cut onions...
Spinach and Mushroom LasagnaFor the spinach and mushroom lasagna, defrost the spinach, clean the mushrooms and cut into slices. Dry the...