Calf peanut breast with herbal cream

Ingredients for Calf peanut breast with herbal cream

Instructions for Calf peanut breast with herbal cream

To prepare the Calf peanut breast with herbal cream recipe, please follow these instructions:

Chest: Breast boil mildly in water, 2-3 hours added half of the cleansed herbs and a little salt. When the meat is taken up, cover it with baking paper and put it in pressure with a little moisture. The remaining herbs are browned on a pan and added to the remaining fund. The fund boils to strong consistency. Sift and taste with salt and pepper.

Herbs: The herbs are peeled and cut into cubes. Boil almost completely with the cream and halve garlic. Season with salt and pepper.

Aim: The meat is cut into squares and heated in the oven with a slight foundation for approx. 12 minutes at 180 degrees C. Remember, it must be covered with baking paper so that it does not dry. The herb cream is placed at the bottom of the plate and the meat is laid on top. Fund poured onto the plate. Decorate with the fried celery soup.