作业帮英语翻译Buy a cleaned,drawm and singed guinea fowl.Wash the grap
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英语翻译
Buy a cleaned,drawm and singed guinea fowl.Wash the grapes and put the bread roll to soak in water.Slice half an onion and sauté it in a saucepan with half the butter,melted.Add the skinned and crumbled sausage and brown briefly.Mix into the squeezed breadcrumb,along with a few grapes,and season with salt and white pepper.Stuff the stomach cavity with this mixture.Wash and chop the celery,carrot and the other half onion and brown,together with the guinea fowl,in a roasting tin with 4 tablespoons of oil and the rest of the melted butter.Turn so that it browns all over.Douse with the wine and roast in the oven at 200℃(400℉,gas mark 6)for 45 minutes.Then add more grape to the tin and return to the oven for anther 10 minutes.
Transfer the guinea fowl to a serving dish,cut into pieces(the stuffing may be served apart or even dishcarded,as you prefer)and garnish with the remaining grapes.Sprinkle with the sieved cooking juices.
This delicate autumnal dish with its unmistakable flavour also works out well if you use a tender little pheasant hen instead of the guinea fowl (seeing that it has a drier flesh,you will have to pep it up with a little stock).
Buy a cleaned,drawm and singed guinea fowl.Wash the grapes and put the bread roll to soak in water.Slice half an onion and sauté it in a saucepan with half the butter,melted.Add the skinned and crumbled sausage and brown briefly.Mix into the squeezed breadcrumb,along with a few grapes,and season with salt and white pepper.Stuff the stomach cavity with this mixture.Wash and chop the celery,carrot and the other half onion and brown,together with the guinea fowl,in a roasting tin with 4 tablespoons of oil and the rest of the melted butter.Turn so that it browns all over.Douse with the wine and roast in the oven at 200℃(400℉,gas mark 6)for 45 minutes.Then add more grape to the tin and return to the oven for anther 10 minutes.
Transfer the guinea fowl to a serving dish,cut into pieces(the stuffing may be served apart or even dishcarded,as you prefer)and garnish with the remaining grapes.Sprinkle with the sieved cooking juices.
This delicate autumnal dish with its unmistakable flavour also works out well if you use a tender little pheasant hen instead of the guinea fowl (seeing that it has a drier flesh,you will have to pep it up with a little stock).
买一块干净的,平的,烤焦的里脊肉.洗净葡萄,把面包卷浸泡在水中,半个洋葱切片,放入炖锅和半块黄油一起炖,炖至糊状.加入带皮的碎香肠和棕色素.将干面包屑和少量葡萄加入盐和白胡椒粉搅拌后塞入肉内.洗净剁碎香芹,胡萝卜,另半个洋葱与里脊一起加4大汤匙盐和另半块融化的黄油拌匀,放入用于烧烤的锡盒,摇动锡盒使其完全呈深褐色.撒入一些酒,放入烤箱以200摄氏度(400华氏度,气压6)烤45分钟后拿出.加入更多葡萄至锡盒再放入烤箱烤10分钟.
把里脊肉装盘,表面划开(其它填塞物分开装盘,或者不装盘,随你喜好),剩余葡萄做装饰,撒上调味汁.
这盘精致的秋日美食带着浓郁的香味同样可以带至户外享用,如果你用一块嫩鸡肉代替里脊肉(肉质更干的话, 你需要用一个小托盘让它恢复活力哦)
把里脊肉装盘,表面划开(其它填塞物分开装盘,或者不装盘,随你喜好),剩余葡萄做装饰,撒上调味汁.
这盘精致的秋日美食带着浓郁的香味同样可以带至户外享用,如果你用一块嫩鸡肉代替里脊肉(肉质更干的话, 你需要用一个小托盘让它恢复活力哦)
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