A delicious mushroom dish for any occasion!
Medallions: Melt the butter and stir in the flour with a whisk, bring to a boil over low heat for about a minute, stirring continuously, add the sherry. Remove from heat, add milk while stirring continuously, add peppercorns, salt and sprinkle seasoning to taste. Bring to a boil for three min, stirring continuously. Just before the end of the cooking time, add coarsely diced mushrooms, mushrooms, grated toast and chives, bring to the boil again briefly, cool.
Fill medallions with a part of the cooled filling, wrap with dry meat and tie with string. Fry briefly, place on a baking tray and cover with the remaining filling.
Sherry – juniper – cream sauce: Add sherry with crushed juniper berries to the roasting pan and extinguish with red wine, cook a little. Add the game stock and the cream, strain the sauce. Keep warm.
Cox Orange: Bring white wine with spices briefly to a boil, add honey and poach the quartered apple pieces briefly in it. Cool in the stock. When cool, cut as a fan and arrange on plate with cranberries.
Cabbage: cut cabbage into narrow strips and blanch. Put it in iced water. Prepare a cream sauce from the listed ingredients. Dry the cabbage well, add it to the sauce and let it boil briefly.
Peanut – leek – crêpes: Prepare a dough from the listed ingredients.
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