Ma liste de course
- 1 Label Rouge Capon
- 200 g button mushrooms
- 1 Cep or Porcini mushroom
- 200 g fresh pork
- 150 g lean bacon
- 200 g veal fillets
- 2 dozen pitted green olives
- 3 shallots
- 2 cloves of garlic
- 2 carrots
- 10 onions
- 1 bunch of parsley
- 1 lemon
- 1 glass of Amargnac
- Nutmeg
- Duck fat
- Salt and pepper
Portions: people
Ma recette
- Peel the mushrooms and leave them whole. Cook with a glass of water, a little butter and lemon juice. Keep the cooking juices to one side.
- Prepare a stuffing by chopping the fresh pork, veal fillets, green olives, shallots, garlic, sprig of parsley, salt, pepper, a little nutmeg.
- Bind with the two whole eggs. Flavour with the Armagnac. Add the button mushrooms and sliced cep or porcini mushroom. Form a ball, stuff the pullet, and sew up the opening. Put the duck fat in a pan to melt. Add the small onions, quartered carrots, bacon and finally the pullet. Fry slowly.
- When the pullet is well browned on all sides, moisten with the cooking juices from the mushrooms.
- Cover the pan and allow to cook gently, turning occasionally, for about 1 hour and 40 minutes.
- To check if the pullet is done, prick the thigh, the juices should be translucent, otherwise extend the cooking time for a few minutes.
- Serve hot with the pan juices, potatoes and some fried porcini mushrooms.
Partager cette recette
