- hmoov - 1/2 khob
- ntsev - 1/4 teaspoons
- freshly av dub kua txob - 1/2 teaspoonfuls
- cayenne kua txob - 1/4 teaspoons
- ib phaus ntawm tshiab cws, peeled thiab sib cais los ntawm cov tails - 11/2 Daim
- txiv ntseej roj - 1/2 khob
- cloves qej - 4 pieces
- shallots, tws - 1 Daim
- tshiab parsley, tws - 1/2 khob
- qhuav oregano, crushed - 1/2 teaspoonfuls
- dawb wine - 2 Art. diav
- brandy - 2 Art. diav
Nyob rau hauv ib lub tais me me, sib tov lub hmoov, ntsev, kua txob thiab cayenne kua txob. Ua kom zoo. Yob lub cw nyob rau hauv hmoov. Nyob rau hauv ib lub lauj kaub loj loj, sim me ntsis cov kua nplaum hauv cov roj txiv roj rau 5 feeb dhau ntawm tshav kub. Co lub plhaub feem ntau kom lawv tsis txhob hlawv. Muab lub cws rau hauv ib lub tais nrog ib tug jumper. Nyob rau hauv tib lub lauj kaub tais diav, sim suab qej, pob zeb, zaub txhwb thiab txiv kab ntxwv qaub tshaj li 3 feeb; stirring tas li. Muab rab diav rau ntawm tus cw. Preheat lub brazier tshaj medium tshav kub. Hloov cov kua txiv hmab txiv ntoo thiab cov cognac mus rau hauv ib lub lauj kaub tais diav thiab tuaj nrog nws sib tw lossis sib zog. Thaum lub nplaim hluav taws kub, do, ncuav lub cw. Muab phuam nrog cov tsiaj txhu hauv cov pob txha taub hau preheated rau txog 2 feeb.
Kev Pabcuam: 4