The foreskin tortured
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for The foreskin tortured
| Cognac | ||
| A handful of flour | ||
| Fish balls | ||
| Whole black peppercorns | ||
| Bay leaves | ||
| Sherry | ||
| Small meatballs | ||
| Thyme | ||
| Tomato puree | ||
| 1 | Carrot | |
| 1 | Onion | |
| 1 | Celery | |
| 3-4 | Carrots | |
| 700 | g | Calves head/kalvebov |
Instructions for The foreskin tortured
To prepare the The foreskin tortured recipe, please follow these instructions:
The meat is boiled with carrots, celery and onion for almost 2 hours.
Sauce: Carrot, celery and onions are switched. Laurberry leaves, thyme, whole pepper and tomato puree are added. A handful of flour is added. Boil quietly for a couple of hours.
The sauce is sifted and mixed with the meat, small meatballs and fishballs. Seasoned with cognac and sherry.
Decorate with smiling eggs cooked for 6 minutes.
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