Tartlets with frog in curry

Ingredients for Tartlets with frog in curry

Instructions for Tartlets with frog in curry

To prepare the Tartlets with frog in curry recipe, please follow these instructions:

Vapor fills in white wine with dill seeds, (put baking paper between pot and lid so it closes completely close). Fennel and carrots are cut and cut into strips. Sauter herb strips in a pan with a little oil for approx. 3-4 minutes. Add tomato purr and let it shake, pour pernod, add fire and burn the sprouts. Add the layer from the fries and let it boil for a couple of minutes. Even with maizena (which is touched in cold water). Whip butter and season with salt and pepper. The fillets are peeled and the meat is turned into the cream. Decorate with thin strips of carrot and fennel. The party tartlets are heated in the oven at 200 degrees with the bottom upwards. Can also be heated on toaster. When the party tartlets are hot, pour the filling in and serve.