Veal brisket nrog quince

Ua ntej, cia peb nqa cov khoom xyaw. Nyob rau hauv lub qhov ncauj nqaij npuas kib nws yog ib qhov tsim nyog yuav ua kom ib lub tob incision. Cov khoom xyaw:

• Mis nrog ib tug hluas calf - 1,8 Kilogram
• Minced nqaij - 800 Grams
• Salo los yog nqaij npuas - 150 Grams
• Quince - 2 pieces
• Qhuav apricots - 6 pieces
• Sturgeon bread - 4 Slices
• Ntsev, kua txob - - Mus saj

Lus Qhia

Ua ntej, cia peb nqa cov khoom xyaw. Nyob rau hauv calfskin, koj yuav tsum ua kom tob tob (hnab tshos) nruab nrab ntawm cov tav thiab cov nqaij. Ntxuav lub quince thiab txiav mus rau hauv me me cubes, thiab ua tib yam nrog qhuav apricots thiab nqaij sawb. Peb txhuam peb cov nqaij nrog ntsev thiab kua txob. Sib tov tag nrho cov ntsiab lus ntawm peb cov khoom - minced nqaij, quince, qhuav apricots, lard thiab soaked nyob rau hauv cov mis nyuj stale loaf. Lub caij sau cov khoom khoom noj rau hauv cov nqaij peb tau ua nyob rau hauv lub qhov ncauj. Xaws peb hnab ris. Ci rau 1 teev thiab 20 feeb ntawm 200 degrees, periodically peering thiab pouring on top ntawm cov kua tawm dej. Cov zaub mov npaj tau tso cai rau li ntawm 10 feeb, thiab txiav thiab muab rau lub rooj. Bon appetit!

Kev Pabcuam: 10