Olivier with a chicken, ader and a coloured cabbage

  • Time 1 hour
  • Servings 5 People
  • 1 The chicken breast on the bones is welded with the skin, placed in the boiling water and added it to the end of the pepper and laurel. Get out of the boulon and get cold.
  • 2 Carrots in the skin for 15 minutes.
  • 3 As long as the carrots, the purified and sliced root of the selery are mopped in sunflower water for 10 minutes, divided into coloured cabbage, in water with salt and a small number of Uxus, for 8 minutes. Vegetables toss and cool.
  • 4 Wear two eggs hard, pour cold water and clear the shell.
  • 5 Green peas pouring hot water, holding five minutes and pouring it.
  • 6 Prepare the mayonnaise, put 1 egg in the blender's cup, add salt, sugar, potassium and high speed to homogeneous consistance. Gradually infusing the mix of oils, continuing to bleed until a strong stable consistance can be achieved. I'll add lemon juice to her.
  • 7 The chicken meat to take hands to small pieces or cut a knife to the puncture that depressed the carrots. Carrots, selery, cucumbers and eggs to cut to pieces, colored cabbage. The beam is small. Hots, onions, eggs, other vegetables mix with the chicken, generosize the mayonnaise. The embassy tastes good and cools pretty good before the delivery.
Nutrition Facts
  • Calories 513
  • Total Fat 37,7 g
  • Protein 23 g
  • Total Carbohydrate 513 g
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