verhit de bouillon met het kookvoch

verhit de bouillon met het kookvocht van de aardappels en het kalfsvlees,laat flink inkoken, neem de pan van het vuur en maak de saus af met de boter met dehulp van een staafmixer.breng op smaak met zeezout en serveer zo warm mogelijk. rasp kort voor hrt opdienen de mierikswortels grof en geef die erbij. knip met een schraar de tuinkers af en was hem .maak voorverwarmde diepe borden op met alle componenten

Resultaten (Engels) 1:

heat the broth with the cooking water from the potatoes and boil down the veal, quite late, take the pan from the heat and make the sauce off with the butter with a hand blender the Commis-. season to taste with sea salt and serve as hot as possible. grate shortly before hrt serving the mierikswortels coarse and give that comes with. cut with a schraar the Cress and wash him. create preheated plates on with all components

Resultaten (Engels) 2:

Heat the broth with the cooking liquid from the potatoes and the veal, let quite boil, take the pan off the heat and make the sauce with the butter with the Tools of a staafmixer.breng to taste with sea salt and serve as warm as possible. grater shortly before HRT serving the horseradish roots coarse and give it there. cut with schraar Cress and wash him .Capture warmed soup plates with all components

Resultaten (Engels) 3:

Heat the broth with the cooking liquid from the potatoes and the veal,let quite a boil down, take the pan off the heat and make the sauce with the butter of a hand blender with dehulp.season to taste with sea salt and serve as warm as possible. grate short for hrt serve the mierikswortels coarse and enter it. cut with a schraar the tuinkers and wash him .Disconnect preheated deep plates on with all components