Buns choux pastry with minced of wildfowl

Buns choux pastry with minced of wildfowl

Ingredients
Buns 4 pc. (20-25 g each), cooked wildfowl 50, 10 mushrooms, butter 5, 20 sauce, greens.

For minced meat fried or boiled wildfowl and stewed mushrooms cut into small cubes, lightly fried (3-5 minutes) with butter and season with red wine sauce.

The round-shaped buns, baked choux dough, make slits through which to fill them with minced of wildfowl just before serving.

Buns served on a plate with a paper towel and garnish with sprigs of greenery.

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