Full-bodied animal shelter with cream sauce

Ingredients for Full-bodied animal shelter with cream sauce

Instructions for Full-bodied animal shelter with cream sauce

To prepare the Full-bodied animal shelter with cream sauce recipe, please follow these instructions:

Separate the small sirloin from which sits on the underside of the back and store them for later use. Repel the back for obstacles and tendons and rub it with salt, pencil and crushed juniper. Put the slices of butter on the meat. Make a stuffed sauce of butter and flour, add broth, milk and cream as well as jelly and let it boil well. Color with a little suit and taste with salt and pepper. Place the animal ridge diagonally in the frying pan and place it for browning in the 250 gr. Oven for 10 min. Then dampen to 170 gr. Pour the boiling sauce over the meat and allow the back to rise for 30-45 min. Depending on how pink you want it. Take the animal back up, wrap it in aluminum oil and tea towels and allow it to rest for 15 minutes. Rub the small sandwiches with salt, pepper and crushed juniper and raise them quickly for 1½ to 2 minutes. Pick them up and pick them up. Cook the forehead with a little water and pour it into a pan. Add the sauce from the frying pan, whipped cream and the Danablu sauce and let the sauce boil before it is cooked and poured into a sauce pan. Cut the back fillets from the leg and cut them slanted into slices. Also cut the breadcrumbs into slanted slices and put them back on the back so it looks full.

Served with potatoes and half apples stuffed with currant jelly.