The meats
Meat fondue
Pik-Pik
Marrow bone
recipe idea
Ingredients
- Noodle dough: 1kg flour – 6 eggs – 1/4l water
- Stuffing: 1kg of cooked meat from the pot au feu – 2 large onions – 1 bunch of parsley – salt – pepper
Preparation
- Chop the meat, onions, parsley, salt and pepper
- Mix
- Make the noodle dough with the flour, eggs and water
- Roll out the dough thinly into a rectangle
- Spread the minced meat on the dough, leaving 1cm of dough on the edges
- Moisten the edges and then roll out tightly (like a biscuit roll) lengthways to form a sausage
- Cut into slices of about 2.5cm
- Cook in hot oil until smoking (about 3 minutes) on each side Bring the stock to the boil, add the fleischschnakas, reduce the heat and cook for about 5 minutes
Ready to eat with a green salad!
