Run the ground beef, liver pate, cream cheese, eggs, cornstarch and spices in food processor to a paste, or to work together by hand. Mix end down mushroom and onion by hand and season with brandy. Pack the mixture into the tin and sprinkle with chopped juniper berries. Bake at the bottom in the oven about 50 minutes. Let cool in the tin. Keep advantageously in the shape of the molecule. Serve with some jelly or beets to.
Peel and chop the onion. Clean the mushrooms to the sauce and divide the largest. Heat a frying pan and let the mushrooms sweat without shortening over low heat. When the liquid has boiled up, increase heat and add the butter. Fry for a while and then add the chopped onion. Season with salt and white pepper and set aside. Mix ground meat with egg yolks, salt and épice riche. Add the cream little by little and mix to a smooth business. Shape the eight small patties. Heat a frying pan and fry the steaks in butter over medium heat. Remove steaks and keep warm.
Mix ingredients for the steaks, season with salt and pepper. Shape into four patties. Clear and clean the chanterelles, cut into small pieces. Finely chop the garlic. Heat the butter in a skillet. Fry the chanterelles over medium heat for a few minutes. Add the garlic, let it fry for a minute. Pour in the cream and milk and cook up a HAZY consistency. Stir in the jam to the sauce and season with salt and pepper. Heat the butter in a frying pan and fry the patties over medium heat, about 3 minutes on each side. Season well with salt and pepper on the top. Serve patties with mushroom sauce, boiled potatoes and lingonberry jam.
Serves 4 Ingredients: 350 g chanterelles 1 onion 1 clove garlic ½ pot of thyme ½ bunch flat parsley 4 kalvschnitzlar à 150 g Salt Black pepper 2 tbsp flour 2 tbsp oil 4 tbsp single cream 2 ½ cups dry white wine 2 ½ cups beef broth do this: Ansa and Brush the mushrooms and cut off the [Read on]