Contents
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Ingredients
Pullus schnitzel
- 2 Pullus ubera
- 2 Ova
- conspersa
- medulla panis
- 2 tbsp verberaretur, crepito
- salis
- Piper nigrum de mola
- Espelette piper
- Declaratur butyrum
frixum apium
- 1 fasciculum Folium apium
- 1 tbsp conspersa
Alioquin
- acernus surrepo
Instructions
Pullus schnitzel
- Pulli ubera longitudinaliter secanda in schnitzel acuto ferro. Tum schnitzel plana cum carnibus tenderizer contusa sub pellicula haerent.
- Now a Panierstrasse is being built. 1. A shallow bowl of flour. A shallow bowl with the egg - the eggs are beaten for this, the 2 tablespoons of cream and the salt, the pepper and the pimento d'Espelette are added (do not be too sparing) and that is then mixed together nicely. 3. A shallow bowl with the breadcrumbs.
- Nunc primum schnitzel in farinam converte, bene farinam superfluitatem repelle. Tum schnitzel per mixturam ovi trahere, paululum exhaurire et in medullam converte (placere noli firmiter deprime).
- Nunc calor satis declaratur butyrum in sartagine - schnitzel bene natare debet in eo. Schnitzel in ferventi butyro clarificato coques, sartagine bene semper movens (paulum excutiens). Tum schnitzel in charta coquina deprimet.
frixum folium apium
- Excerpe folia parva e cauliculo apii et pone in patera, infunde tablespoon farinae super apio et paulum manibus tuis misce. Tunc e phiala folium circulos tolle, farinam excessivam excuti et in butyro calido (e schnitzel) eliquato per 2 minutas deprime et in charta coquina minue.
consummavi
- Schnitzels in laminam pone, paucas guttas acernae syrupi ad singulas scin- tellas adde et cum apio fricta superpone. Habuimus Asian cucumis ACETARIA cum eo: Asian cucumis sem
NUTRICIUM
servientes: 100gCalories: 99kcalcarbohydrates: 19.9gdapibus: 3.6gcrassus; 0.3g