Zuurkool
4 | uien |
6 | jeneverbessen |
600 gr | zuurkool |
bouillon (van de soep) |
Aardappelpuree
500 gr | aardappelen, kruimig |
100 gr | warme melk |
30 gr | boter |
witte peper | |
nootmuskaat |
Kersensaus
1 tl | geraspte citroenschil |
1 | citroen, alleen het sap |
2,5 dl | sinaasappelsap |
0,5 tl | kaneelpoeder |
0,5 tl | gemalen kruidnagel |
250 gr | zure kersenjam |
150 gr | sinaasappelmarmelade |
5 dl | runderbouillon (van de soep) |
1 dl | rode port |
peper en zout | |
maizena, evt. om te binden |
6 | eendenborsten |
1 tl | korianderzaad (gemalen) |
0,5 tl | kaneelpoeder |
zwarte peper | |
zout | |
olijfolie |
1 | pot kersen zonder pit (garnering) |
Zuurkool
Aardappelpuree
Kersensaus
Eendenborst
Voorgerecht
Tussengerecht
Hoofdgerecht
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