Beer tureen

  • Starter
  • 4 Persons
  • 180 min


  • Pork fillet
  • Rabbit saddle fillet
  • Salt and pepper
  • Butter
  • Approximately 200 grams of chicken breast
  • 8 quail eggs
  • 4 roasted red peppers from a jar
  • Handful of spinach leaves
  • 2 coarsely sliced scallions
  • 4 dry bay leaves
  • 7 white gelatine leaves

2 bottles La Trappe PUUR (4,7%)

More about La Trappe PUUR (4,7%)


  • Rub salt and pepper on the pork fillet and rabbit saddle fillet and fry them both in butter until they are done.
  • Let them cool down and cut them into chunks of 2x2 cm.
  • Cut 200 grams of smoked chicken breasts into pieces of 2x2 cm.
  • Hard-boil 8 quail eggs, let them cool down, peel them and season lightly with salt and pepper. Pat dry the 4 canned roasted red peppers and cut them as well into pieces of 2x2 cm.
  • Pat dry the 4 canned roasted red peppers and cut them as well into pieces of 2x2 cm.
  • Blanch a handful of large spinach leaves for half a minute, rinse in cold water and squeeze out as much water as possible.
  • Place the cut pieces of meat, quail eggs, red pepper and spinach in a 1-litre baking tin with plastic cling film.
  • Boil 2 bottles of La Trappe Puur until you get 2/3 its original volume with 2 coarsely sliced scallions and 4 dry bay leaves.
  • In the meantime, soak 7 white gelatine leaves in plenty of cold water.
  • Remove the boiled 4 dl La Trappe Puur from the fire, sieve it and dissolve the squeezed out gelatine in the beer. Let the beer cool down.
  • As soon as the beer starts to thicken, carefully pour it into the baking tin so it covers everything.
  • Cover the top with plastic cling film and place the baking tin in the fridge for at least 6 hours.
  • Serve the tureen in thick slices as a entrée or serve the entire tureen on a cold buffet.

Recipe from S. Nieuwenhuizen