31.05.2011
|
31.05.2011 |
 |
||||
 |
 |
 |
 |
 |
 |
Salt-baked poussin |
 |
Ingredients for 4 people |
| 4 Urgasa poussins
Thyme Salt Pepper For the crust 1 kg of cooking salt 150 g of flour 100 g of egg white |
|
| Preparation | |
| 1. Prepare the poussins by emptying their insides and season them with thyme, salt and pepper. Tie them.
2. Place the poussins on an oven dish. Cover their entire surface with a layer of the salt, flour and egg white mixture, making sure they are completely covered. 3. Bake in the oven for 20 minutes at 260°C. 4. Leave for five minutes and take the poussins out of the salt crust. 5. Untie, bone and serve with a salad or vegetable garnish. |
|
| Advice | |
| *Tying: Tie the bird or piece of meat so that it does not lose its shape during cooking. | |
 |
|
|
|
 |
|
||
 |
 |
 |
|
 |
|
||
| Contact | Home page | English | French | © Urgel Ganadera S.A. |