A great pasta dish for any occasion:
1. place the poularde without breast in a saucepan with 2 1/2 liters of cold water and bring to a boil. Place a frying pan without oil on the kitchen stove at high temperature. Cut one onion in half, place it with the cut side in the frying pan and roast it strongly. Peel the other onion and lard it with cloves and bay leaf. Clean and rinse the leek and cut it into pieces. Add parsley, leeks, onions and peppercorns to stock form. Simmer on low heat for 2 1/2 to 3 hours, skimming occasionally.
2. skin the poulard breasts and pound them together. Wrap in plastic wrap. Wrap the beef tenderloin as well as the lamb in plastic wrap as well.
Freeze everything to make it easier to cut later.
Break the crab tails out of their shells and gut them. Cut the sole fillets into 3 cm long lozenges. 4.
Clean and rinse the celery, Chinese cabbage, spinach, spring onions and carrots. Cut celery, green onions and carrots diagonally into narrow slices, Chinese cabbage into small pieces. Cut the tofu into small pieces as well.
5. make long grain rice and egg noodles according to package directions. Keep the long grain rice warm until ready to serve. Pour hot water over the glass noodles and soak for 3 minutes. Soak the mushrooms in warm water.
Pour the chicken stock through a cheesecloth and use the cooked chicken meat for other purposes. Mix the stock with
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