Farsed veal
MainsServings: 6
Ingredients for Farsed veal
a little | Broth | |
Potatoes | ||
Cooked beans | ||
Pepper | ||
Salt | ||
Butter BLOBs | ||
1 | Eggs | |
1 | dl | Cream or light broth |
1 | Roughly chopped onion | |
1 | bundle | Parsley |
125 | g | Mushroom |
2000 | g | Veal spidsbryst |
3 | tsp | Curry |
3 | tbsp | Breadcrumbs |
3 | tbsp | Butter |
300 | g | Minced veal |
Instructions for Farsed veal
To prepare the Farsed veal recipe, please follow these instructions:
Get the butcher to take the leg out of the breastpiece. Cut a deep pocket into the meat with a long tip knife. Make sure the pocket is wide enough to fill in. Stir the chopped meat with chopped parsley, egg, cream and rasp and mix all the mushrooms in. Put on the onions and curry in the butter. Let it cool slightly before mixing it into the dad. Season with salt and pepper. Came in the calf breast and close with meatballs. Put the stuffed breast in a greased oven dish or a small pan. Bring butterflakes over and sprinkle with salt and pepper. Pour a little broth into the dish and put it in the oven at 175 degrees C for 1 hour. Dip the heat to 160 degrees C and increase for another hour. Pour the cloud from the dish and evenly to the sauce.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328