Bone the pigeons, reserve the bones and saute the meat. Cut a eggplant into small dice and fry it. Sailing the onion and add the eggplant, season.
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| Ingredients to make pigeon and eggplant chatter: |
| 5 you. Berenjena 3 ud. pichón 1 ud. onion 100 gr. mushrooms 2 ud. egg 250 gr. cream olive oil salt pepper 1 jet wine red wine for the sauce bird bones (those of the pigeons) zanahoria 1 ud. onion 1 celery branch 1 jet wine from Oporto meat broth olive oil salt pepper for garrison 1 ud. carrot 1 ud. zucchini 1 ud. turnip |
Ingredients to make pigeon and eggplant chatter:
2. Cut the mushrooms into small pieces and saute. Cut the rest of the eggplants and fry them without having color. Drain them on absorbent paper.
3. Beat the eggs with cream, salt and pepper. Flameras with the slices of eggplant, place on the steak breasts.
4. Mix the eggplant, the onion in dice, mushrooms, thigh meat and egg mixture and cream. Pour into the flaneras, close the molds with eggplants.
5. Bake the crowds covered in the water bath for about 30 minutes at 180ºC.
6. Bones bones with vegetables and oil, add a stream of port, red wine and let it reduce. Add the meat and strain sauce, season and, if necessary, link with a little cornstarch.
7. Make balls with vegetables and cook them. Serve the charlota with cooked vegetables, sauce and some aromatic herbs.
