Poultry Farce, Porridge with Many Culinary Options
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 130 g turkey breast
- 1 egg (s)
- 40 g butter (nut butter) * almost cold, but still runny
- salt and pepper
- 160 ml cream
Print Recipe
Pin Recipe Instructions
- This is a basic preparation that can be changed according to taste and intended use.
- Dice turkey breast and puree while adding egg, nut butter *, pepper and salt. Gradually add the cream and stir until a smooth farce is formed. Season to taste and strain through a sieve.
- Depending on the intended use, parsley, chives, thyme leaves, chopped rosemary needles or other herbs can be stirred in.
- The amount of farce is plentiful, so most of the time there will be some left over if it is used for stuffing poultry thighs only. The rest can also satisfy other culinary interests, e.g. if they simply
- Shaped into small dumplings and fried or refined a chicken soup, stuffed a cabbage roll with bacon cubes or mixed with finely chopped mushrooms, as small blinis are fried in butter or bacon.
- There are many possible uses and modifications that I do not want to list here.
- * For the nut butter, heat the butter in a saucepan, bring it to a boil over medium temperature and wait until it slowly turns a light brown color. The whey settles on the bottom in dark spots. Before further processing, it should be passed through a hair sieve. This butter has a nutty taste, hence the name. But be careful that it doesn`t burn when it melts and that it starts to smoke. Then it should be poured away and a new attempt started.
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