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cooking time: 2 hours 15 minutes
Ingredients
Method
1. Mix chestnuts with pork, season with
salt and chop together to achieve a smooth mixture.
2. Shape into small balls, roll them in corn our.
3. Heat the oil with garlic until garlic browns, then take it out.
4. Put mushrooms in some oil and cook for 10 minutes.
5. Transfer mushrooms to a saucepan, add ginger and double the amount
of stock required to cover.
6. Simmer gently for 2 hours.
7. Poach the quenelles (meat balls) in stock for 20 minutes.
8. Drain them and put on a serving dish.
9. Remove ginger from mushrooms.
10.Put the mushrooms on top of quenelles and serve.
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