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Baked calf sandwich with estragon sauce

Mains
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Baked calf sandwich with estragon sauce

Freshly ground pepper
Stegesky from the flesh
1 1/2lMornay sauce from Karoline
1,7kgTurkey Breast, diced
1/2dlFresh tarragon leaves
1/2tspCoarse salt
1/2lWhipped cream
2Trimmed Tenderloin (each a ca. 800 grams)
200gSausage, ham, thinly sliced
25gButter
3largeEggs
3kgSteamed vegetables, e.g. carrots, scallions, green asparagus and red onion
3dlWater
3/4lMilk
4tbspFresh, finely chopped tarragon leaves
4,2kgNew potatoes

Instructions for Baked calf sandwich with estragon sauce

To prepare the Baked calf sandwich with estragon sauce recipe, please follow these instructions:

Let half of the butter become golden in a saucepan. Brown a sirloin for approx. 2 minutes. Brown the other sirloin in the rest of the butter. Sprinkle with salt and pepper and let the meat rest covered in the refrigerator.

father:
Cut half of all the ingredients in a food processor at a fast rate of approx. 15 seconds. Chop the rest of the ingredients. Put all the foxes covered in a refrigerator for approx. 30 minutes.

Divide the dad into 4 servings. Put a serving dad in a strip of a piece of baking paper. Put a sirloin and a serving dad. Grab the tenderloin into the dad and cover it with half of the bowl. Repeat the "wrapping" of the second sirloin.

Lift - using the baking paper - the roasts on the oven grid. Cut into the baking paper, leaving only paper underneath the dad. Place the grate in a frying pan and brown the meat in the middle of the oven - approx. 15 minutes at 250 degrees. Turn down the heat and pour water. Step the deep browns finished. Take the 2 rows and measure with a steady-state thermostat's center temperature. It must be about 60 degrees.

Leave the meat covered for approx. 20 minutes.

Estragonsauce - Put the roasted chicken into a large, thickened pot and add the rest of the ingredients. Bring the sauce to boil while stirring and taste.

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