Quince Cock


Rating: 3.80 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:

















Instructions:

Rinse the rooster, rub dry, season the outside with pepper and season with salt.

Peel the quince, grate coarsely on a grater until the core and mix with the juice of half a lemon.

Drizzle bread cubes with milk. Sauté liver and shallots in butter, add to bread form. Add egg, lemon peel, mace and grated quince and mix well.

Run a spoon handle between skin and meat to loosen skin. Push stuffing between breast and drumsticks. Brush rooster with melted butter and place with coarsely diced soup vegetables about

1 hours in the stove heated to 180 degrees form. Extinguish several times with water, baste with gravy. Strain the stock, thicken with butter. Cut the rooster and serve with sauce.

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