Clean, wash and spin dry the salad. Peel the carrot, scrape off strips, plan the rest with various devices. Put on the marinade separately.
Pour hot milk over the rolls and let them steep. In the meantime, roast and add the bacon and onion. Add the seasoning and eggs, parsley and spring onion. I added some breadcrumbs, then roll the dumplings. Put in boiling salted water, reduce the temperature, let the dumplings steep for approx. 20 minutes.
Cover the plate with carrot strips and flowers.
Meat + sauce
Fry medallions in hot fat. After turning the nuts, add some toast them. Reduce temperature.
Pour in condensed milk or cream. Place the peppers over the medallions on both sides. Stir the sauce, thicken with a kiri cheese. Season to taste with the spices.
Marinate salad spread on glass plates.
Take the dumplings out of the water with a slotted spoon and arrange on the plates.
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