John Myers
Contents
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Ingredients
- 200 g Pork medallions
- 6 piece Sausages
- 1 piece Chopped onion
- 250 g Peas and carrots, TK
- 200 ml Bechamel sauce (flour, cream, broth, fat)
- 200 g Boiled potatoes, pre-cooked
- 2 tbsp Flakes of butter
- 1 Splash Soup seasoning
- 1 pinch Pepper
- 1 pinch Salt
Instructions
Councilman's pot bechamel with medallions:
- The recipe compilation works with good amounts left over from the day before as well as freshly prepared. The medallions must be pre-fried, as well as the onions and the vegetables and boiled potatoes. Then the bechamel sauce should be mixed and then let everything simmer briefly in the pot and let the sausages draw in, sometimes cut into small pieces, sometimes whole. Serve portions with flakes of butter and soup seasoning.
Use:
- Suitable as a pub dish and lunch menu for many occasions.
