The bishop's calf frieze

Ingredients for The bishop's calf frieze

Instructions for The bishop's calf frieze

To prepare the The bishop's calf frieze recipe, please follow these instructions:

Cut the meat as a 4-lined cube, grind in oil on the pan and then in a oven on grate at 150 degrees C for approx. 10 minutes. Remove the meat and allow it to rest for 10 minutes.

The vegetables are cleaned and steamed / boiled in salted water. Melt 50 grams of butter in a saucepan and turn the vegetables down. Calves and cream are cooked to half. Whip 100 grams of butter and add the chopped chop. Season with salt and pepper.

Appearance: On the plate, the vegetables are peeled up and the meat is split obliquely and laid on the vegetables. Then pour the hot sauce around the plate. Decorates with a twig of groin. Serve with boiled, pinned asparagus potatoes or coarse bread.

Variation Tips: The dish can be cooked with boiled calf clump in the tern and served in the sauce with potatoes next door.