Pork comb with pigeon apples

Ingredients for Pork comb with pigeon apples

Instructions for Pork comb with pigeon apples

To prepare the Pork comb with pigeon apples recipe, please follow these instructions:

Pork comb with crisp hard
Rub carefully with salt so that it penetrates between each one. Add onions, carrot, bay leaves and provence spices into the pan and pour broth on. Lay the ladder on the frying pan. Insert any. A step thermometer in the meat.

Place the frying pan on the bottom groove in a cold oven. Turn on 200 ° and rise for approx. 11/2 hours. When a step thermometer shows 65 °, the steps are complete.

Put the pie in a saucepan. Ask if possible. Step below the grill (or at 250 °) until the sword is brown and crisp. Keep an eye on it, it can be lightning quickly and broken. Lay the ladder on the tranche board and let it rest approx. 20 minutes without being covered.

Foam carefully greasy by the cloud with a spoon. Shake water and flour together in melice. Beat the smoothing in the boiling cloud. Cook softly for 5 minutes, add cream and possibly. gravy browning. Season with salt and pepper.

Cut the steps in slices between the sword and put it on a dish of pineapples.

Put the steps in the oven for at least 2 hours before serving.

Pigeon apples with nourishment
Stir butter, rasp, mustard and clove together. Mix the raisins and hazelnut flakes in.

Remove the core house on the apples. The hole should not go all the way through the apples. Fill in so it peaks up a bit. Place the apples in an ovenproof dish or next to the pork chop. Behind 200 ° for approx. 20 minutes, until the apples are tender but still hold the shape.

Accessories:
Boiled white potatoes, possibly. Also browned potatoes