Pasta dishes are always a good idea!
The day before put soup chicken with finely chopped spring leek and peppercorns in enough water and boil for 1 ½ hours. Put turkey breast through a meat grinder, mix with egg whites, diced carrot and leek and refrigerate for one night.
A day later, lift the solidified fat from the clear soup. Add the turkey breast mixture and let the whole thing bubble up very gently. Stir gently from time to time to prevent the mixture from sticking to the bottom. Keep in eye until the mixture rises leisurely to the top as a compact cake. Add salt and simmer on low heat for another 20-25 minutes. Then remove from the heat, cover and let it simmer for a while. Strain it through a dish that must be washed very carefully. Add saffron, bring to boil again, season, divide evenly into cups and serve with carrot pearls and dumplings.
Poultry dumplings: Put the turkey breast and whipped cream very cool, then mix in a hand mixer and season the farce with salt, pepper and a pinch of nutmeg. Brush the skin of the truffle from the wild boar terrine very greenish, cut it off and stir it in. Cut small dumplings with a demitasse spoon and cook in poultry stock.
Gala menu of the men’s cooking club “Man(n) kocht in Unna”: Amuse gueule: Rosette of scallop on chervil puree with lime foam Entrée: Wildsch
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