John Myers
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Ingredients
Pullus schnitzel:
- 6 Pullus schnitzel approx. CC g constringitur
- 4 tbsp HELIANTHUS olei
SOLANUM SOLANUM ET CAROTA FASCA;
- 250 g Suavis potatoes
- 250 g Carrots
- 1 Cepa proxime. 100 g
- 1 Caryophyllum allium
- 1 tbsp butyrum
- 1 tbsp Lac
- 2 magna urgens Sal crassum mare de mola
- 2 magna urgens Piper de mola varia
- 1 magnus ternum nutmeg
Stylus Bohemo-brassica rubra, brassica rubra;
- 400 g Brassica rubra / brassica rubra / recipe me vide *)
- -
Servite:
- 2 Red mini piperis ad ornatis
Instructions
Pullus schnitzel:
- Fry pullum schnitzel non defrosting in sartagine cum oleo sunflower (4 tbsp) ex utraque parte usque ad aureum-brunneum et calefies
SOLANUM SOLANUM ET CAROTA FASCA;
- Peel et dice cepa. Cortices et allium scidit subtiliter dice. Cortices et calculi dulce potatoes et carrucae, coque in aqua salsa (sal teaspoon I) cum cepa et allium caryophyllum cubi circiter XX minuta, exhaurire per cribrum coquinam, revertere ad ollam calidam et cum butyro sparge (1 tablespoon), lac. (20 tablespoon) Utere masher annuum ad operandum per grossum mare sal e molendino (1 magnos ternum), piper coloratum ex mola (1 ternum magnum) et muscata (2 magnum ternum).
Stylus Bohemo-brassica rubra, brassica rubra;
- Si opus est, defrost et calida brassica rubra est. Vide meam recipe: *) brassicam Bohemicam red brassicam caeruleam
Servite:
- Servite pullo schnitzel cum mashed dulcis potatoes et carrota et bohemica brassica rubra et brassica rubra, mini piperis ornata.
NUTRICIUM
servientes: 100gCalories: 217kcalcarbohydrates: 8gdapibus: 1.2gcrassus; 20.2g
