Are for the four portions.
one kg of veal, 150 gr of lard, carrot, root of petroselinum and celery, 2 glasses of fresh mushrooms, 2 tbl.sp. of melted oil, glass of fromage, pepper,salt.
Beat veal, cut for across are fibers as on the pieces ion three cm, sprinkle salt, pepper, and fill in chopped lard.And pieces of veal put on the pan, or pot low and with a good warmed oil and fry in oven, pour over this fat.
Shiitake called as an elixir life and growed on the woods and twigs of trees..
And when pieces of meat from a both sides are ruddy, add roots chopped, and carrot, cooked in the salted water,and chopped mushrooms, pour over fromage, close a lid and fry. Fry serve on the table with a same sauce, mushrooms and vegetables, with which they are fried, and for garnish serve croquet's of potato puree,fried in fat, or fried potato.
Langret with mushrooms and tomato's.
Are for the four portions use as 500 gr of beef, one tbl.sp. melted beef lard, two tbl.sp;. of butter oil, 4 tomatoes, 200 gr of fresh mushrooms, 200 gr of fried potato, salt,pepper, green.
Clean hats of boletus or shampinons to cut are on the 5 parts, salt,fry in oil till ready.Beef cut are on the two pieces on the portion, and beat ON sizes are ten mm, and sprinkle meat with salt, add in the warmed pan with lard, fry faster from the both sides till ruddy.
And for shampinons and russulas against blackness, wash theirs in water with vinegar or lemon acid!
Cut tomato's on the pieces,sprinkle salt and pepper, fry in oil, serve with two pieces of langet and pour over a meat juice, and neat put mushrooms,fried potato and tomatoes sprinkle with Green of petroselinum or dill.
one kg of veal, 150 gr of lard, carrot, root of petroselinum and celery, 2 glasses of fresh mushrooms, 2 tbl.sp. of melted oil, glass of fromage, pepper,salt.
Beat veal, cut for across are fibers as on the pieces ion three cm, sprinkle salt, pepper, and fill in chopped lard.And pieces of veal put on the pan, or pot low and with a good warmed oil and fry in oven, pour over this fat.
Shiitake called as an elixir life and growed on the woods and twigs of trees..
And when pieces of meat from a both sides are ruddy, add roots chopped, and carrot, cooked in the salted water,and chopped mushrooms, pour over fromage, close a lid and fry. Fry serve on the table with a same sauce, mushrooms and vegetables, with which they are fried, and for garnish serve croquet's of potato puree,fried in fat, or fried potato.
Langret with mushrooms and tomato's.
Are for the four portions use as 500 gr of beef, one tbl.sp. melted beef lard, two tbl.sp;. of butter oil, 4 tomatoes, 200 gr of fresh mushrooms, 200 gr of fried potato, salt,pepper, green.
Clean hats of boletus or shampinons to cut are on the 5 parts, salt,fry in oil till ready.Beef cut are on the two pieces on the portion, and beat ON sizes are ten mm, and sprinkle meat with salt, add in the warmed pan with lard, fry faster from the both sides till ruddy.
And for shampinons and russulas against blackness, wash theirs in water with vinegar or lemon acid!
Cut tomato's on the pieces,sprinkle salt and pepper, fry in oil, serve with two pieces of langet and pour over a meat juice, and neat put mushrooms,fried potato and tomatoes sprinkle with Green of petroselinum or dill.
No comments:
Post a Comment
Continued posts or page. Links.
Note: Only a member of this blog may post a comment.