Game stock with fine vegetables

Name: game stock with fine vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 75 g haricots verts; 4 baby corn on the cob; 2 bunch onions; 2 pots wild fond à 380 ml; 3 tablespoons medium dry sherry; salt; freshly ground pepper; 8 salty cheese stalks

A tasty recipe. The starter contains the following ingredients: meat, haricot verts, baby corn jellies, spring onions, wildfest (380 ml), medium dry sherry, salt, freshly ground pepper and salted cheese stalks.

Ingredients

Directions

Haricots verts clean and halve. Cut corncobs into thin slices. Cook in a saucepan with plenty of water and salt haricots and maize slices in approx. 3 to 4 minutes. Rinse in sieve under cold running water and allow to drain. Clean the spring onions, cut into 4 cm pieces and cut pieces of length into wafer thin strips.
Bring to a boil with 2 pots of water and sherry in the pan. Add haricots verts and corn and gently warm for another 2 minutes. Add salt and pepper to taste. Create wild stock in four deep plates, place in the middle of the forest onion and put two cheese stalks on the edge of the plates.