Butcher's saddle
MainsCook time: 0 min.
Servings: 8
Servings: 8
Ingredients for Butcher's saddle
| Bacon | ||
| Bay leaves | ||
| Onion | ||
| Pepper | ||
| Red wine | ||
| Salt | ||
| Mustard | ||
| Soup herbs | ||
| Thyme | ||
| 4000 | g | The saddle |
| 5 | dl | Cream |
Instructions for Butcher's saddle
To prepare the Butcher's saddle recipe, please follow these instructions:
Cut the tendons of animal back + tenderloin. The back of the guards with mustard and barderes with bacon. Red wine is poured in. Roast chicken and 2 x 15 minutes at 200 degrees c. Then cut the fillets of.
The legs in a pan together with the herbs and spices. Be covered with water. It should then be cooked well through ca. 45 minutes. Filtered then over in another saucepan along with cream, red currant jelly and juices. The sauce smoothed over and a little colour added to season with salt and pepper.
Fillets and tenderloins warmed again at 200 degrees C ca. 15 minutes.
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