Ham parsley pillow in almond dress

Ingredients for Ham parsley pillow in almond dress

Instructions for Ham parsley pillow in almond dress

To prepare the Ham parsley pillow in almond dress recipe, please follow these instructions:

Svinenet must be ordered from the butcher some days in advance. Skinkemignonen freed from possibly. sinew and fat. Cut 4 slices on each 2 1/2 cm's thickness by the middle of mignonen. Notch the ends-ca. 125 g. Bed possibly butcher to cut and chop mignonen. Com 1/2 handful of parsley, eggs, 1/2 dl cream, if necessary. 50 g foie gras and it diced meat in a blender. Blend quickly and placed on ice. Whip the rest of the cream stiff and turn it gently in the mixed Dad's. Add salt, pepper and a little grated nutmeg. Dip the washed spinach in boiling water. Take it up and put it in cold water. Bank slices of skinkemignon with the flat side of a large knife or similar. Sprinkle the meat with salt and pepper. Put first a layer of svinenet in a opøser, then a layer of spinach leaves, the mixed Dad's 2/3 up and at the top kødskiven. Close with the excess svinenet. Press it lightly together and flip it out of the opøseren. Style them in a refrigerator to be used. Pasta dough for tortellini kneaded together by durummel, eggs, salt and oil, are packed in film and put it in the refrigerator for up to 24 hours. Mix 1 tablespoon minced anchovy fillets and 2 tablespoons chopped Sun-dried tomatoes with pepper and a little grated nutmeg. Roll the pasta dough out on the table. Com 1 tsp of the mixture on the dough-see photo. Brush the dough with water and fold dough over the mixture. The stick-out pasta with a form or a glass and press the edges together with a fork. Put the finished tortellini in the refrigerator for later use. Style the meat in the oven at 140 degrees for about 30 minutes, to the forcemeat is stiffened. Let the meat stand covered with foil and rest for about 10 minutes. Remove the pork NET. Bring hønsebouillonen to a boil. Turn off the heat and add tortellini. Take them up after about 5 minutes and keep warm. Pour the liquid calf broth in hønsebouillonen. Season to taste. The taste must be strong. It is too strong, add water. Cut the butter into small cubes on 1x1x1 cm. Add creamy salad and whisk the butter in a little at a time. The sauce must not boil. The sauce tasted with salt, pepper and 1/4-1/2 teaspoon lemon juice. By decorating with fresh almonds snack freed from shell and membrane, or coarsely chopped olives and roughly chopped parsley. The raw meat and uncooked tortellini can be made ready some hours in advance, just it is stored in the refrigerator until use.