Godtlam in earthquake frieze

Ingredients for Godtlam in earthquake frieze

Instructions for Godtlam in earthquake frieze

To prepare the Godtlam in earthquake frieze recipe, please follow these instructions:

The vegetables are cut into spelled, chopped roughly. Seasoning the spices in the bouquet, pepper, garlic and bay leaves is placed in gazepose. The earthquakes are peeled, cut into suitable pieces and put into cold water with a little lemon or vinegar (so they do not discolor)

The meat is cut into tern and put into lambs (or cold water). Spice bouquet and gazeposen, chopped and unclean residues of vegetables are added. The meat is taken up when it is tender but still juicy. Spice bouquet and gazepose are removed, the fund is purified in the blender and the fund is poured back into the pan.

Earthquakes are added and boil for a few minutes. The vegetables are spelled out and after a few minutes the meat is added. Heat it briefly and season with salt and pepper. The cream is whipped to the foam and turned in, just before the dish is served in deep, preheated plates - possibly. With a drizzle over it.

tips:
Potatoes can be used instead of earthquakes. Other vegetables can be used as garnish. Roast beef lamb liver or lamb is well served to court.