INGREDIENTS
- – Roast.
- – 1 head of garlic.
- – C/N Nutmeg.
- – 1 sprig of recent rosemary.
- – C/N Floor peppercorns.
- – C/N Sal Entrefina.
- Mirepoix:
- – C/N Water.
- – 1 glass of pink wine
- – 2 models of onion.
- – 2 models of carrots.
- – 2 models of celery.
- Garrison:
- – Strudel:
- – Olive oil.
- – Papa 1 kg.
- Ligue:
- – Milk cream 300 cc.
- – Milk 200 cc.
- – Egg 3 models.
- – Sal.
- – Nutmeg.
Resolve your menu with this OVEN ROASTED WITH POTATO MILLEFEULET.
PROCEDURE:
- We marinate 10 cm vast strips of roast, we’re going to marinate with rosemary, head of garlic and pepper, as soon as prepared, we’re going to put it in a pot, we’re going to brown it on each side and we’re going to add the mirepoix (We lower it into massive cubes, the onion, carrot, celery) to that we add the pink wine and the broth.
- We cowl it and let it cook dinner on low warmth for about 1 hour.
Garrison:
- For the millefeuille, peel the potatoes, lower them into very skinny slices and alternate double layers of potatoes.
- Combine the components of the combination, pour it over the preparation and end with the cheese.
- Bake within the oven till the potato is cooked when pierced.
