Sauteed sweetbread-schnitzler with celery/potato gratin

Ingredients for Sauteed sweetbread-schnitzler with celery/potato gratin

Instructions for Sauteed sweetbread-schnitzler with celery/potato gratin

To prepare the Sauteed sweetbread-schnitzler with celery/potato gratin recipe, please follow these instructions:

Brislerne out in cold water about 1 hour before cooking.

Take brislerne out of the water. In a large saucepan placed a boiling brine of the ingredients to boil the brine to a boil. Brislerne added in and boil for about 10 minutes. Take them out of the Pan and remove membranes. Let cool in the refrigerator under brislerne easy pressure. (place them possibly in a bowl, put a plate with smaller diameter than the Bowl on top of brislerne. On the plate is placed a second Bowl about half filled with water).

Pour the boiling brine through a sieve into another saucepan. Goal 3 dl. from and save to the sauce. The rest is used for gratinen.

Slice the boiled potatoes and pure bladselleri stems in ½ cm thick slices. Boil bladselleri strips until tender in the thymus soup for approx. 5 minutes. Add half of the milk and whip the rest of the milk with wheat flour in a bowl and mix so that the mixture gradually into the Pan along with the cooked celery. Let it cook for 4-5 minutes.

Take the Pan from the heat and whisk in 1 egg yolk at a time. Then turn the potato slices into and season with salt and pepper. Then fill a greased ovenproof form at ca. 2 l. and came the Pan contents i. Set the shape of a grate on the bottom rib in the oven at 175 degrees c. Behind gratinen in about 50 minutes.

Brislerne, who has been in the pressure, cut into ca. 1 cm-thick slices. The discs Sauté a few minutes on each side in butter on a stage brow and addressed. Boil the forehead of with a little water and save the juices to sauce.

In a saucepan smoothed over approx. 2 dl. of boiling bed sheet with a butter bun of butter and flour. Com juices in and baby possibly. with a little more boiling brine, so the sauce will get the right consistency. Season with salt, pepper and a little lemon juice and serve the sauce with the Court.