onsdag den 29. december 2010

Hvad gør man med en rest champagne?

Jeg er jo ikke meget for at indrømme det, men en dag var der pludselig en rest champagne som ikke var blevet drukket aftenen før. Og hvad gør man så, når man som jeg ikke nænner at hælde dråberne ud? Tja, det kan vel være lige så godt som hvidvin, så aftenens menu blev lidt mere ekstravagant end ellers planlagt.


Rødløg og porre røg på panden i lidt smør til løgene var klare. Derefter tern af persillerod og hvor jeg ellers ville have brugt Noily Prat eller hvidvin, 2 dl champagne. Tilsidst lidt kogt kylling fra dagen før, en sjat fløde, salt og hvid peber. Syren i champagne blev balanceret af lidt ahornsirup - og det hele vendt med en god parpadelle. Et voila - en avanceret udgave af "rester"

- Posted using BlogPress from my iPad

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