French dove soup with yolks and croutons is a popular first course in France. The dressing consists of toasted carrots and rice flour. The recipe is for two servings.
It is necessary
- - 1 pigeon;
- - 2 onions;
- - 4 leaves of laurel;
- - 1 carrot;
- - 30 ml. oils;
- - 60 g of rice flour;
- - 2 egg yolks;
- - 200 g of white bread.
Instructions
Step 1
We clean and gut the bird. We put the prepared pigeon, with its liver and heart, in a saucepan. Put peeled onions, bay leaves and pour cold water there.
Step 2
Salt the boiled broth to taste and continue cooking for half an hour.
Step 3
Fry the carrots in olive oil for a couple of minutes (pre-grate the carrots). Add rice flour to the carrots and fry for another minute.
Step 4
We extract bay leaves and onions from the broth and discard it. We take out the cooked pigeon and separate the meat from the bones.
Step 5
Return the meat, liver and heart cut into pieces into the broth. Add the dressing from the pan and slowly add the whipped yolks, stirring the soup with a spoon. Turn off the fire and leave the soup to brew.
Step 6
Fry cubes of white bread in olive oil (cut the cubes no more than 1 cm on the side).
