Persistent vein breast

Ingredients for Persistent vein breast

Instructions for Persistent vein breast

To prepare the Persistent vein breast recipe, please follow these instructions:

Get the butcher to take the leg out of the breastpiece. Cut a deep pocket into your pocket with a long tip knife. Make sure your pocket is wide enough to fill in.

Stir the chopped meat with chopped parsley, egg, cream and rasp and mix all the mushrooms in. Put on the onions and curry in the butter. Let it cool a little before mixing it into the drip.

Season with salt and pepper. Came in the calf breast and close with meatballs. Put the stuffed breast in a greased oven dish or small frying pan. Bring butterflakes over and sprinkle with salt and pepper. Pour a little broth into the dish and put it in the oven at 174 degrees C for 1 hour.

Dip the heat to 160 degrees C and increase for another hour. Pour the cloud from the dish and smooth it to a saucepan.