Ingredients
For 10 portions
400g
White roll(s)
100g
Butter, softened
350g
QimiQ Classic, room temperature
4
Egg yolk(s)
200g
Mushrooms, diced
80g
Onion(s), finely chopped
20g
Butter
6
Egg white(s)
Salt
25g
Parsley, finely chopped
Nutmeg
Preparation
- Remove the crusts and dice the rolls. Lightly fry in the Convotherm at 300° F.
- Warm the QimiQ Classic, add to the egg yolks with the diced bread and mix well.
- Fry the mushrooms and onion in butter until soft, allow to cool and add to the bread mixture.
- Whisk the egg whites and salt until stiff. Carefully fold into the bread mixture, add the parsley and season to taste.
- Form the mixture into two sausages. Wrap in cling film and then in tin foil to seal.
- Bake in the Convotherm at 210° F with steam until a core temperature of 175° F has been achieved.
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