This French cake will take pride of place on any festive table! The admiration and compliments you will hear from guests, it so delicious and unique. "Many, many birds Baked in a pie: Seventy-Tits, Forty-seven and forty. Difficult fidgets to sit In the test, Birds for lunch, Loudly began to sing." French cakes for the Royal feasts in the test did special pockets of bran, hid to of birds, such as swallows or blackbirds, but when the cake was on the table, bran easily pulled out, the birds were released, and those, to the delight of the guests started to rush the hall. Let us try this delicious dish.
|Cooking time 60 minutes||Number of servings -|
First, boil the washed rice.
For this quiche I took the rice company Mistral Aquatica color mix.
Filled with water 1:2 and boiled for 30 minutes on a slow fire, after boiling.
Now - filling.
Passeruem onions in a tablespoon of vegetable oil, cut into cubes.
Salmon fillet cut too cubes, chop the dill.
Rice, salmon, onion and dill mix.
Get the dough and spread on a greased form, the bottom will poke with a fork, so as not swollen, and bake in a preheated 200*C oven for 10 minutes.
While the dough based prepared, I have prepared egg filling and the dough was ready, pulled out, filled with stuffing and covered with egg filling.
One egg separated into yolk and protein, protein whipped with a pinch of salt until stiff peaks, then lightly beat the second egg and yolk with a pinch of nutmeg, quietly introduced a whipped protein.
The shading turned out very airy, as we need to get almost tender souffle, not an omelet.
Bake 30 minutes at 180*C.
10 minutes before end of baking sprinkle a little grated cheese.