- 8
Ingredients
- duck carcass, 1 piece
- fowl substance, 1 liter
- strong red wine, 1 liter
- 1 leek
- 1 carott
- 2 oignons
- thyme
- 2 laurel leaves
- 1 clove of garlic
- stringy beef
- sated breast, veal breast
- little mushrooms, 300 gr
- lardons , 200 gr
- little oignons, 200 gr
- garlic crusts, 16
- minced parsley , 50 gr (keep the stalks for the sauce)
- eggs, 16
Preparation
Step 1
Cut the beef, saled breast and veal like little cubes. Cut the carcass in 4 pieces. Peel the leeks, carrots, oignons and garlic. Colour the carcass, all the meat and the aromatic trimmig.
The colouring must getting brown. Cook the red wine and the fowl substance together with thyme, laurel and parsley, salt and pepper. Let cooking during 40 minutes.
Cook the mushrooms in a frying-pan with salt and pepper.Cook the oignons in boiling water 10 minutes. Drain them and cook them in butter with a pinch of sugar and a pinch of salt, 30 grams of butter. Colour it.
Whiten the lardons 2 minutes into boiling water and cook them in a frying-pan to get a colouring. Poach the eggs in a pan with 2 liters of trembling water,with a half liter of wine vinegar. Cook 5 minutes.
For training: put the crusts in the bottom of the plate, the trimming all around, the eggs on the crusts. Coat the sauce, then the parsley.