Pomerol Parisienne

Ingredients for Pomerol Parisienne

Instructions for Pomerol Parisienne

To prepare the Pomerol Parisienne recipe, please follow these instructions:

The curry is burned on the forehead with 50-60 g margarine. The finely chopped onion is browned in the margarine. The chopped meat is brought in and brined easily with stirring - add the broth. Season after taste with the spices mentioned (possibly a little color). A frying dish is lubricated, the browned meat is put in and top of the potato mash is placed in an apple. 2 cm. Thick layer. Stir in the oven sprinkled rasp and butterballs (drizzle with parmesan cheese). The dish is put in a 200 gr. Hot oven until the surface is beautifully light brown (about 15-20 minutes).