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Slow-cooked fricandeurola drawer with apple
 
 
4 ServingsPTM140 min

Slow-cooked fricandeurola drawer with apple


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Directions

  1. Allow the fricander tray to reach room temperature.
  2. Cut the garlic into slices.
  3. Cut the sprigs of rosemary into tufts.
  4. Let the butter melt.
  5. Brush the fricandeurola drawer around with butter and place the roulade in the roasting pan.
  6. Cut each apple into 8 parts and remove the cores.
  7. Spoon the apple slices with garlic slices, raisins, cinnamon and rosemary tarts in a bowl and spread this mixture around the roulade.
  8. Pour the wine and stock on the bottom of the roasting pan.
  9. Insert the meat thermometer into the middle of the roulade.
  10. Slide the roasting tray into the oven and switch the oven to 175 ° C.
  11. Heat the roulade until the thermometer shows a core temperature of 65-70 ° C, this takes 1.5 -2 hours.
  12. Baste in between with occasional frying water.
  13. Let the roulade rest on a shelf under aluminum foil and scoop the apple mixture in a warm dish and keep warm.
  14. Pour the frying pan into a large pan and cook over a high heat to a gravy.
  15. Serve the fricandeau in thin slices with the apple mixture, mashed potatoes and sprouts.
  16. Add the gravy.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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