Haresteg from the old Danish kitchen

Ingredients for Haresteg from the old Danish kitchen

Instructions for Haresteg from the old Danish kitchen

To prepare the Haresteg from the old Danish kitchen recipe, please follow these instructions:

The carefully refurbished hair is attached to the wafers. Put in a greased pan and cover with small lumps of butter. Brunes at good heat (225 degrees). When the hair is fine brown, pour the boiling broth on, the flame is muted and the animal is stirring for about 1/2 hour, occasionally dripping. Meanwhile a thick smoothing is cooked. The butter is melted, baked with flour and spilled with milk to boil. Season 8-10 minutes, season with salt and lightly sprinkle white pepper and add to 2 tablespoons. red currant jelly. The hair is taken out of the oven, the leveling is poured over and it continues for another half an hour. Now the cloud is to be poured straight into the saucegryden. Dilute possibly with more broth while stirring vigorously in the pan. Finally adds to. Eat with buttered potatoes and apple boats shaken in a little butter.