Original text: “Meat fry in butter or lard with a small cut onion Add pepper, salt and egg powder Boil noodles in boiled water with salt, boil not too much, cool with water Cold butter, sprinkle with butter and butter, sprinkle bread and then put a row of noodles, a row of flesh and so on, sprinkle over bread and a little butter. Give it to the oven.
300 g of pork
1 piece of onion
1 tablespoon lard of pork
1 pc egg
a little salt
a little pepper
300 g of noodles
50 g butter
50 g breadcrumbs
Boil the noodles in boiled water with salt and keep the specified time on the pack (4 min)
After they have boiled, the pasta is drained, rinsed with cold water and fried in butter
The meat is thrown through the meat grinder and fried in a skillet in a skillet next to a very small onion
After the meat has been browned, take the pan from the fire and add a salt of salt and an egg
In a tray made with a little butter and painted with breadcrumbs a row of noodles, a row of meat, a row of noodles
Sprinkle over the last layer of noodles and put a little butter
Put the tray in the oven and it’s ready to brown
This muscat is not so closed, that is, it is not possible to cut the slices, so I would not recommend rinsing the noodles after boiling so that their gluten better binds the composition. Surface noodles become a little hard after the muscat is removed from the oven and that’s why I would rather pour over a layer of egg sour cream before the muscat was placed in the oven. My Rating: 3 stars (on a scale from 1-5 stars)
