Bo Bech's classic potatoes fried in butter

Ingredients for Bo Bech's classic potatoes fried in butter

Instructions for Bo Bech's classic potatoes fried in butter

To prepare the Bo Bech's classic potatoes fried in butter recipe, please follow these instructions:

Cut meat: Meat, flour, egg, salt, pepper and grated onions are carefully mixed together. When the dad begins to stick, pour the milk in. Stir around until the milk is sucked up of the dough and the dough seems a little thin.
The fathers are now put on the refrigerator for half an hour.
(Begin to peel potatoes now and switch over).

When the father has stood half an hour, put a pan over to the second highest heat and melt the butter until it begins to foam.
Then you wipe it into the butter and shape its meatballs. This process is repeated until all the dads are exhausted.

When you want to check if the meatballs are done, press them and feel fast in it, then they are done and done.

Sovs: pour the excess butter from the fry dishes into a small saucepan and add 2 tablespoons flour. Whip for the flour is soaked in the butter and it has taken a little color. Add 1/3 milk at a time and whip constantly.
Boil the sauce for 5 minutes and season with salt, pepper and color.

Enjoy the refreshments!

tips:
Comments, ideas and tips are welcome!