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final sprint!

And? Got that? Stressed? Or finished? With the nerves or the preparations?

So I can tell, for my part, everything's alright!

• office assistant in the work enabled - YES

• Gifts -! Habich

• menu planning for the 24th including schedule and shopping list is - hello! We have a reputation to lose here NEN

• Christmas decorations found in the cellar -. He! think anyone here would not clean up our basement. o)

And after the round of shopping tomorrow even if the stocks are replenished to be snowed in theory would not be a problem

Nene, I can nothing more from the rest. . bring And so I can sit back relax and enjoy with a glass shower, a nice little appetizer. Perlhuhnmousse with chicory and seed oil, recipe after Hans Haas.

Perlhuhnmousse with chicory and seed oil

For 6-8 people

2 Perlhuhnkeulen

1 tablespoon butter

½ carrot

1 stalk celery

1 onion

1 tablespoon tomato paste

2 tablespoons dried porcini mushrooms in hot water soaked

4 cl port

4 cl red wine

per 1 sprig rosemary and thyme

800 ml light vegetable or chicken stock

3 sheets gelatine

100 ml cream

chicory

radicchio

vinaigrette (4cl sunflower oil, white wine vinegar 2 cl, 1cl water, 1 teaspoon mustard 1 level tsp sugar, ½ tablespoon salt)

pumpkin seeds

seed oil

dice the vegetables, Perlhuhnkeulen fry in butter with herself, the vegetables add to fry, then the tomato puree, also briefly fry, add the drained mushrooms and add gradually with red and port wine. Pour in stock and the soaking of the mushrooms and cook for about an hour with very mild soft heat.

solve the slightly cooled meat from the bones, pour stock with vegetables through a sieve and puree the vegetables with the meat and 350 ml fund fine. By a Sieve. Do not be surprised that there is a very aromatic vegetable broth and a very dry meat remaining in the sieve.

Soak the gelatine, heat the Perlhuhngemüsefond and dissolve the gelatin in it. Cold place and when she puts on (about 20 min.) Fold in the cream and beat. Mind. 3 hours in the refrigerator.

The mousse can be prepared well in advance 1-2 days.

serving

the radicchio cut into thin strips and toss with vinaigrette, each with 2 tablespoons salad cause per plate. From chicory per person 2-3 beautiful detached leaves. Of the mousse with a wet Spoon parting cams give the Chicoreeblätter and serve on the radicchio. A couple of roasted pumpkin seeds and a little oil. Done!

We wish you all happy holidays with your loved ones, beautiful gifts, fine food and always a in at least two inches of good wine glass!