Sage’s butter paupiette, crushed in potatoes in companions
Ingredients
Instructions
- 8 small veal paupiettes
- 600 g large potatoes
- 100 g butter
- 1 tsp. sunflower oil
- 1 tsp. fresh cream
- 8 sage leaves
- Chopped chopped
- Chopped parsley
- Salt
- Mill
- Prepare the potato crushed. Peel the potatoes and cook them in a saucepan of boiling salted water.
- When they are well cooked, drain them and put them in a bowl.
- Add 50 g butter and the cream. Salt and pepper, then crush the whole.
- You can add chopped chives or chopped parsley if you wish. Reserve warm.
- Melt the remaining butter and oil in a casserole dish or pan.
- Enter the paupiettes in the hot fat and let them color for a few minutes.
- Lower the heat and add the sage leaves.
- Let them brush and infuse 5 or 6 min, sprinkling the paupiettes regularly with the cooking fat. Cover and cook for 15 min over very low heat.
- When the paupiettes are cooked, stand them with the crushed potatoes in a serving dish.
- Coat cooking juices and taste hot.
Sage’s butter paupiette, crushed in potatoes in companions
Today we offer you the following recipe: Sage’s butter paupiette, crushed in potatoes in companions
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Sage’s butter paupiette, crushed in potatoes in companions Recipe – Sage’s butter paupiette, crushed in potatoes in companions Recipes
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