Foliage hamburgerryg with corn salad

Ingredients for Foliage hamburgerryg with corn salad

Instructions for Foliage hamburgerryg with corn salad

To prepare the Foliage hamburgerryg with corn salad recipe, please follow these instructions:

The skin is pulled by the hamburger back. If the meat is as good as greasy, lubricate a thin layer of butter / margarine on top. The hamburger rye is laid on an abundantly large piece of foil. Season the spices in a mortar and sprinkle over the meat, which is put in an ovenproof dish.

The hamburger rye is placed in the oven at 180-200 degrees for approx. 1½ hours. (Add a little water to the bottom of the dish). The ready-made hamburgerrygie is cut into slices, cooked with boiled broccoli and served with madeirasauce, corn salad and possibly. potatoes.

Madeira Sauce:
Broth cooked with madeira, a little tomato sauce, possibly. Slightly salt and level with a buttercup (1 tablespoon butter and 1 tablespoon flour). Possibly. Cloud from the foil is added to the sauce.

Corn Salad:
Salad head cut into strips, rinse, drain and arrange with dripped corn kernels and cold loose rice.

dressing:
1 tsp. Curry is stirred in 1 tbsp. cream. Mix in 1 dl of mayonnaise and season with a little tomato ketchup and vinegar.