Contents
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Ingredients
Ova:
- 12 pars Ova
Condimentum sinapis:
- 4 tbsp butyrum
- 4 tbsp conspersa
- 100 g 1 Cepa
- 500 ml Lac
- 500 ml Aqua
- 10 g I bubulae stirpe cubum
- 3 tbsp Medium calidum sinapi
- 1 tsp salis
- 0,5 tsp piperis
- 1 tsp Sugar
- 2 potens spargit Lemon suci
- 100 ml lactis
algentem:
- 520 g / purgari approx 2 algentem
- 2 tsp salis
- 2 tbsp butyrum
- 2 magna urgens Sal crassum mare de mola
Tergeminus:
- 1500 g Potatoes (tripellis)
- 2 tsp salis
- 1 tsp humus turmeric
Servite:
- VI lycopersiciSusceptibility quarteria pro ornatis
Instructions
Ova:
- Coquite ova (XII frusta) donec cerae sunt, extingue et decoriabit ea.
Condimentum sinapis:
- Cepa cortices et subtiliter concidito, caepe cubes cum butyro (II tablespoons) in sartagine in alto donec translucens friges. Pulvis farinae (2 tbsp) super eam et sudet. Deglaze / infunde cum aqua (2 ml) et lac 500 ml). Adde truncum cubum (500 g) et ulcus affer, assidue agitans. Season cum sale (10 teaspoon), piper (½ teaspoon) et saccharo (1 teaspoon). Denique ovile in / sinapi adde (1 tbsp), cremorem (3 ml) et ova cocta.
Tergeminus:
- Cortices et tergeminis lava (parvum, cerae potatoes), terram in aqua salsa (II teaspoons salis) cum turmeric (2 teaspoon), coques circiter XX minuta et exhauriunt.
algentem:
- Clean the broccoli, cook in salted water (2 teaspoons of salt) for about 7 – 8 minutes, return to the hot saucepan and toss with butter (2 tablespoons) and coarse sea salt from the mill (2 big pinches).
Servite:
- Serviunt ova in liquamine sinapi, algentem et tergeminorum, quae singula quarta parte lycopersicii ornavit.
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