Tartelets with frog in saffron bouillon

Ingredients for Tartelets with frog in saffron bouillon

Instructions for Tartelets with frog in saffron bouillon

To prepare the Tartelets with frog in saffron bouillon recipe, please follow these instructions:

Cook fries in mussel broth with saffron and bay leaves for approx. 6-7 minutes, under the lid (put baking paper between lid and pot). Cut onions into strips and sauté them in a little oil. Add white wine vinegar and let it boil, pour the layer from the frogs over the bulbs. Even with maizena (which is touched in cold water). Spinach cut into strips, and tomatoes freeze for kernels and skins, cut tomatoes into strips. Turn spinach and tomato into the finished sauce. Frølår picked and turned in. Taste with salt and pepper. Decorate with tomato strips. The party tartlets are heated in the oven at 200 degrees with the bottom upwards. Can also be heated on toaster. When the party tartlets are hot, pour the filling in and serve.