- Tough : 50 min
- Niveau: Easy
- Serves : 4 personnes
INGREDIENTS
A saddle and a half rabbit -
Carrots tornite 60 gr
Novels courgettes 60 gr
Beans 60 gr
White peas 60 gr
Crème fraîche 50 gr
Flour 20 gr
Shallot -
Yellow -
White wine -
vegetables soup -
Butter -
Lemon -
Parsley -
salt -
Pepper -
Carrots tornite 60 gr
Novels courgettes 60 gr
Beans 60 gr
White peas 60 gr
Crème fraîche 50 gr
Flour 20 gr
Shallot -
Yellow -
White wine -
vegetables soup -
Butter -
Lemon -
Parsley -
salt -
Pepper -
PREPARATION
For the fricassee bracioline recipe, derived from the saddle a lot of chops and let them bleed in tap water for 30 ". Boil al dente green beans and other vegetables simmered with a nut of butter and a little water. Place the drained chops in a saucepan, and cover the wine, to boil, drain and rinse.
Transfer them to another pan with the slices of shallot, cover with the hot broth and simmer, covered, for 25-30 "around. Drain and 350 g thickened cooking liquid (if needed) with 20 g butter flour. When boiling, pour in cream, egg yolk, lemon juice, salt and pepper.
Finally, add the meat, vegetables and simmer in the sauce for a few minutes. Serve the fricassee with a little chopped parsley and garnish with fresh, peeled beans to taste.
Transfer them to another pan with the slices of shallot, cover with the hot broth and simmer, covered, for 25-30 "around. Drain and 350 g thickened cooking liquid (if needed) with 20 g butter flour. When boiling, pour in cream, egg yolk, lemon juice, salt and pepper.
Finally, add the meat, vegetables and simmer in the sauce for a few minutes. Serve the fricassee with a little chopped parsley and garnish with fresh, peeled beans to taste.
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