Chop From the Poussin

A cake recipe for all foodies:

Preheat the oven to 80 degrees.

Soak the pork net in cold water, cut the rolls into small cubes and dry them in the oven on a baking tray at about 80 °C. Skin the garlic and chop one clove finely. Remove the skin from the onion and cut it into small cubes with the dried plums. Roast the onion cubes in a frying pan with oil until golden brown, boil the milk, pour both with the chopped garlic over the dried bread cubes form. Cover with a lid and let sit for 15 minutes.

Increase the heat in the oven to 140 °C.

Fry the almond flakes in a frying pan. Chop the parsley. Grate some of the orange peel.

Peel the parsley root, cut into quarters or sixths lengthwise, depending on size, and season with salt and pepper. Cut the beet into cubes.

Separate the breasts and legs from the poussins, cut off the wings and clean the thigh bones. Then remove the tube bones and lightly plate the legs. For the stuffing, now mix the bread mixture with egg, the dried plums, almond kernels, orange zest and gingerbread spice and a tablespoon of the chopped parsley and season well with salt and freshly ground pepper.

Squeeze the pork well, pull apart and divide into four Din A4 sized pieces. Place a breast on each piece with the skin side down, place the bread mixture on top and top with the leg. everything together.

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