Sweetbread with cream-mingled chanterelles

Ingredients for Sweetbread with cream-mingled chanterelles

Instructions for Sweetbread with cream-mingled chanterelles

To prepare the Sweetbread with cream-mingled chanterelles recipe, please follow these instructions:

Brislerne dealt with by after a brief rehash to be freed for membranes, blood and visible veins. Then boil the quiet with herbs, spices and pepper for 20 minutes. Added pressure in overnight in the refrigerator, cut into slices and FRY in butter then approx. 5 min. on each side and sprinkled with salt and pepper. Frying time varies according to the thickness, but rain with ca. 10 min. to the surface is light brown and feels almost crisp. Kantarellerne brushed carefully if necessary. with bagepensel and rinse only if they are very earth-filled to a degree that cannot be brushed off. Onion peeled and chopped, and both FRY in a bit of butter for five minutes in the event of heavy heat, then sprinkled with flour and have to thin water down with cream. After 3 min. season with thyme, salt and pepper. Completion of these poured over or by the fried Sweetbreads and serve with toasted bread.