Eigenschappen
Bereidingstijd: 30 min
Menugang: Hoofdgerecht
Bereidingswijze: Koken
Aantal personen: 6 pers.
Ingrediënten:
- 6 tamme duiven
- boter voor het bakken
- 70 gram bouquet garni
- 5 dl fond
- 50 gram koude boter
- 1-2 eetlepels olijfolie
- 10 gram bacon
- 20 gram groene linzen
- 10 gram ui
- 20 gram wortel
- 20 gram knolselderij
- 25 gram venkel
- 1 dl fond
- 450 gram oesterzwammen
Bereidingswijze
Voor de saus:
Ontbeen de duifjes, snijd de duivenborsten eraf en bak de karkassen aan in dehete boter met het bouquet garni. Blus met de fond en laat het geheel twee uurtrekken. Passeer door een doek en monteer de saus met klontjes koude boter.
Voor het taartje:
Verhit de olie en bak de linzen aan met de in brunoise (kleine blokjes)gesneden bacon, ui, wortel, knolselderij en venkel. Voeg de fond toe, breng aande kook en laat circa 30 minuten zachtjes koken. Klop de eidooiers los en voegdeze al roerende toe. Snijd intussen de oesterzwammen in stukjes en bak ze in deboter bijtgaar. Meng de uitgelekte oesterzwammen met het linzenmengsel. Breng opsmaak met zout en peper. Bak de duivenborstjes in de hete boter rose tot netgaar. Serveer de duivenborstjes met de saus en het oesterzwammentaartje.
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