Читать книгу Winter Cuisine - Bernhard Long - Страница 44

Ingredients for 4 meals

2 eggs (size M)

50 milliliters of soy cream

Salt and pepper from the mill

½ bunch of parsley

800 milliliters of broth of chicken

2 kg of white asparagus

Knife tip sugar

The preparation process

Eggs, Soy cream, salt and pepper from the mill, with the hand blender short mixing.

Parsley in clean water, shake dry, leaves pluck, coarsely ground and in the eggs .

A small casserole form (so. 250 milliliter ) may apply grease with a little oil and pour in the egg mass. A roaster, large enough that the mold will fit well into 1 2 centimeters high fill with hot water. Mold in it, on an oven and rust in the heated, preheated oven tubes, kitchen stove at 150°C (with air circulation is not recommended for gas: manual control to 1 2) in so. 40 minutes (sticks).

In the meantime broth with 500 milliliters of water in a pot of Giessen. Clean the asparagus in water and shells. The shells to the broth. Cut the asparagus ends and also to do so. At medium heat to bring to a boil and cook for 10 minutes. Pot from the stove and take 30 minutes.

After 40 minutes the Hard eggs stitch remove from the bath and cool, so he set.

In the meantime 12 peeled shoots the tips cut off and longitudinal districts. Remaining asparagus freezing or cooking and for example for a salad.

Asparagus tips in a little lightly with salt and sugar spiced water 3 5 minutes to cook. Asparagus pouring the cooking water field. Asparagus short cold quenching.

A screen with a kitchen towel . The Asparagus fund through the kitchen cloth and sieve into a pot of Giessen, the collected cooking water and keep warm.

For the eggs cast from the form to solve with a sharp knife at the edge of the form along. Eggs spur on a working board drops and in 1 centimeter cubes crush. Eggs stub and asparagus in the heat and the clear soup asparagus soup in warmed deep plates to prepare.