Kalvetykkam with gratined cabbage and pepper sauce

Ingredients for Kalvetykkam with gratined cabbage and pepper sauce

Instructions for Kalvetykkam with gratined cabbage and pepper sauce

To prepare the Kalvetykkam with gratined cabbage and pepper sauce recipe, please follow these instructions:

Season the meat with thyme, salt and pepper and place it in a pot for about 45 minutes (pink rose). Add a cup of water and after 20 minutes. Remove the meat and rest wrapped ½ hour. Spoon the spoon bowl in 4, cook it tenderly and let it drip well.

Season with salt and pepper. Roll them to small peaks. Bring creme fraiche with cheese and egg yolks on and fry in the oven.

Cut the spring bulbs, add them, garlic and a little water in a pan and let it boil 4 min with a lid. Peas and finely chopped fresh asparagus are added and kept warm. Stir butter finely chopped parsley and the warm cloud to a green sauce, put it in the pan and warm until it boils and flavors.