Preparation
The loin is boned. Salt and pepper are added and tied with string. Then, it is browned over high heat in a roasting pan. The vegetables are chopped and put in the oven. When everything is golden, fry it with the wine and leave it in the strong oven for a few minutes. It is removed and allowed to cool; cut and garnish with gelatin and spun egg. It is served with a salad.
Ingredients
- • loin, 2 kilos
- • gelatin, 100 grams
- • head of garlic, 1 unit
- • bacon, 100 grams
- • onions, 2 units
- • leeks, 2 units
- • carrot, 1 unit
- • white wine, 1 glass
- • parsley,
- • laurel,
- • egg Yarn,
- • pepper, to taste
- • salt to taste
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