Elements
Mashed potatoes
Potatoes, 1k.
Butter, 1 tablespoon
Eggs, 1
Salt and pepper to style
Stuffed
Cooked ham, 100 g.
Asparagus, ¾ okay.
Exhausting boiled eggs 3
Salt and pepper to style
White sauce
Milk, ½ l.
Butter, 1 tablespoon
Flour, 1 stage tablespoon.
Salt and pepper to style
Elaboration
Mashed potatoes
– Wash the potatoes
– Cook dinner the unpeeled potatoes in salted water till they’re tender.
– Peel potatoes
– Press the potatoes.
– Add the butter.
– Add the egg.
– Combine effectively and canopy a greased springform pan with 2/3 of the puree.
White sauce.
– In a saucepan, put the butter and soften it over low warmth.
– Add the flour and stir till blended.
– Add the milk and stir till thick.
– Season and reserve.
–
Stuffed
– Make the eggs hard-boiled for 10 minutes.
– Put the eggs in chilly water to cease cooking.
– Peel the eggs
– Coarsely chop the eggs.
– Chop the ham coarsely.
– Clear the asparagus.
– Tie the asparagus.
– Boil the asparagus in loads of salted water.
– Reduce the tender a part of the asparagus into slices.
– Combine the white sauce with the ham, eggs and asparagus.
– Salt and pepper.
– Fill the mildew with the asparagus combination.
– Cowl with the remainder of the puree.
– Place items of butter on prime.
– Cook dinner in a medium oven till golden.
– Unmold and serve.
