Recipes with Ansjosfiletter in oil drained

Vitello tonnato caldo (Hot veal in tunsauce)

Heat the butter and oil in a frying pan, Brown veal in it everywhere, turn frequently. Season with salt and pepper and cook 5 minutes more. Pour the wine and boil until it has evaporated. Add the carrot and celery and pour the 1 ¾ dl. water in. Put a lid on an