We move the scholarships and pass them through the fire to remove the remains of feathers or hairs.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make roasted scholarships: |
| 4 scholars 4 slices of loaf of loaf 50 g of oil some fresh thyme sheets 3.5 dl of white wine 2 tablespoons of cognac salt, pepper and walnut grated compote of apple, pear or peach peach |
Ingredients to make roasted scholarships:
2. Without emptying them, we place them on 4 slices of bread arranged in an oven source.
3. With a brush, we spread them with oil.
4. We season with salt, pepper and nutmeg and sprinkle them with thyme.
5. We put the hot source in the oven, preheated at 220 ºC, for 15 minutes.
6. We take out the source from the oven and remove the scholarships and bread coasts.
7. We fool the scholars, separating the thighs and legs, and we keep them in the heat in a casserole, sprinkling them with the cognac.
8. Troce the housings and put back in the oven source with all interiors, discarding the gizzards.
9. Add the white wine and put the source to the fire, stirring the set with a wooden spatula and letting it boil gently for 10 minutes.
10. We try the salt point and strain the sauce.
11. With this sauce, we spread the thighs and breasts, which had been preserved in heat.
12. We warm leaving it almost boiling for a few minutes and we serve.
13. We can accompany with compote apple, pear or hot peach.
