Party tarteletter with Sweetbreads in cream

Ingredients for Party tarteletter with Sweetbreads in cream

Instructions for Party tarteletter with Sweetbreads in cream

To prepare the Party tarteletter with Sweetbreads in cream recipe, please follow these instructions:

Brislerne blanched. Parsnip, celery and parsley stems snapped core of. Brislerne steger, covered in hønsebouillonen with parsley stems and Peel parsnips for about 30 min. Parsnip core cut out and FRY hard on the forehead until they get color. Brislerne cut into slices and FRY in a pan and put it to rest. When the parsnips are fried golden, pour cream and boil down until it is creamy in texture. Add the fried sweetbread and the parsley. The bacon cut into cubes and FRY in oven on baking paper by 180 °. Garnish with the fried bacon tarteletterne. Tarteletterne warmed in the oven at 200 ° with the bottom facing up. Can also be heated in a toaster. When tarteletterne is hot, pour the filling in, and the course is served.