Small stew of sweetbread with Morels and snails

Ingredients for Small stew of sweetbread with Morels and snails

Instructions for Small stew of sweetbread with Morels and snails

To prepare the Small stew of sweetbread with Morels and snails recipe, please follow these instructions:

Brislen rinsed thoroughly under running water, put into cold water with a little salt and brought to the boiling point. Roof box role of flared and let it stand 5 minutes of time. Brislen taken up and allow to cool. If you put it under light pressure, it becomes easier by removing membranes and årestammer, and to cut it into cubes. They turned into flour, and Brown briefly in butter in a Saute Pan most easily-. Roof brislerne up. They macerate Morels escapes, chopped and sauté in same pan over low flame. To be more butter to which pulls the good taste of the mushrooms. Add the wine, crank up a bit and cook the almost gone, add brislerne and calf Fund and let it boil well into to the taste is close. Salt and pepper to taste. The snails must barely warmed through in the sauce at the end, Possibly cut into smaller pieces. If you like, can the sauce be smoothed slightly.

Server the little stew with pulp of puff pastry, or in krustader.