John Myers
Contents
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Ingredients
Hip CARNIS:
- 300 g 2 coxae steaks
- 4 tbsp eros oleum
- aluminium ffoyle
- 4 magna urgens Sal crassum mare de mola
- 4 magnus ternum Piper de mola varia
frixum porcini fungorum;
- 100 g Divisa porcini nova fungos
- 2 tbsp butyrum
- 2 magna urgens Sal crassum mare de mola
- 2 magna urgens Piper de mola varia
- 0,5 tsp Pan fungus Ankerkraut *)
legumina Lach;
- 1 polus porrum
- 1 tbsp butyrum
- 2 magna urgens Sal crassum mare de mola
- 2 magna urgens Piper de mola varia
- 50 ml lactis
Tergeminus:
- 200 g Trigemina (parva, cerae potatoes / 6 frusta)
- 1 tsp salis
- 1 tsp humus turmeric
- 1 tsp Totum carei
Servite:
- herba butyrum
- Apium
Instructions
Hip CARNIS:
- Oleum erosum (IV tablespoons) in sartagine calefaciat, coxam steaks fortiter utrinque per 4 - 2 minutas coxam foveat, in aluminio claua remove et involvat donec serviat et calefaciat. Ad serviendum, tempus cum sale grosso maris de molendino (3 ternum magnum) et piper coloratum de molendino (2 magnos urgens)
frixum porcini fungorum;
legumina Lach;
- Tersus et porrum lava et in anulis subtilibus incide. Butyrum in sartagine calefacies, porrum annulos in eo / concita-fry, infunde cremorem (deglaze) et salem ex molendino tempore grosso maris (2 magnos ternum) et piperis coloratum de mola (2 magnos urgens) .
Tergeminus:
- Peel et potatoes lava, coque in aqua salsa (1 teaspoon sal) cum terra turmeric (1 teaspoon) et totum carei semina (1 teaspoon) circiter 20 minuta et exhauriunt.
Servite:
- CARNIS coxae cum frixis porcini fungos, salmo olera et tergeminorum, apio ornata. Servite cum butyro herba.
