Medailloner of the saddle with calvadosauce

Ingredients for Medailloner of the saddle with calvadosauce

Instructions for Medailloner of the saddle with calvadosauce

To prepare the Medailloner of the saddle with calvadosauce recipe, please follow these instructions:

Medaillonerne plumped and Brown on both sides. Seasoned with salt and pepper and flamber with calvados. Add 1 dl. game meat or veal broth. Let medaillonerne småsimre in 4 min. in total if they optionally rosa. Further if they are to be fried. Take them up and put a silver foil light on and let them soak in 4 min. Add more broth and let it cook up. Pour whipping cream on and let it reduerer. Season to taste and smooth, if desired. slightly with corn flour. Mount with 50 g cold butter.

Savoy cabbage washed and cut into coarse pieces and blanched in boiling water. The potatoes peeled and cut into thin slices. In a greased casserole dish places layer of potato slices and layers of Savoy cabbage, season with salt and pepper between the layers and possibly. a little thyme. Whip 2 cups broth, 2 eggs and 2 dl whipping cream together and pour over the dish. (The eggs can be omitted, but it makes it more cutting fixed). Put it in the oven at 180 ° c for about 45 min or to the potatoes are tender.

2 spoonfuls of honey came in a pan where there is room for the 6 figs can stand upright. Boil the honey up and add ½ dl Calvados. Cut the stem of the figs and cut them with a small cross at the top. Got the figs in and let it simmer on the back burner until tender (about 15 min) Let them stand in sheeting to be used.

Serve 4 dinner plates with a slice of potato-cabbage terrine, 2 medailloner, 1 ½ cut through figne on each and nappér with the sauce.