Dyrefrikasee with butterdejslåg

Ingredients for Dyrefrikasee with butterdejslåg

Instructions for Dyrefrikasee with butterdejslåg

To prepare the Dyrefrikasee with butterdejslåg recipe, please follow these instructions:

Cut the meat from the legs into cubes on 3 x 3 cm. Brown bones, trimmings and onions in the oven at 250 degrees. Pour the wine and vinegar over and let the roast almost away. Pour baking pandens indghold in a pan, boil it with water and scrape every stump down in the pan. Getting spices and tamari i. fill the water on to the covers. Let it boil gently for two hours. Clean the vegetables and came Leek tops, parsley stems and trimmings from the vegetables into the Pan gradually. Skrær vegetables out in small, neat pieces. Sieve the soup and cook it into to 1.5 l. shake the meat in a plastic bag with flour, shake off excess flour. Brown the meat in a pan in a little butter. Came the soup and simmer softly for the meat is almost tender. It takes from 1-1.5 hours after the flesh nature. Com vegetables and cream down into the Pan and let them cook with in 10 min. Flavor the sauce with a lump of blue chesse and a good jelly. Align with tamari. If you think the sauce is too thin, either to the from and boils it further in, but it should not be necessary. Advantage ragouten in refractory individual bowls. Roll puff pastry out to the can cover bowls and squeeze them over the edge on the bowls. Make a hole in the top. So far, you can prepare the day before. When ragouten must be eaten the dishes in the oven at 200 degrees for buterdejen is raised and crisp, and the contents hot. Eat with good bread. Salad should be eaten on a plate for herself.