| 60g dried mushrooms |
Cook until tender in small amount of water, then cool |
|
Grind in meat grinder |
|
Knead and form small flat cutlets |
| 280g white rolls |
Soak then squeeze out well and discard milk |
| milk |
| 1 onion |
|
Finely dice |
|
Add |
| butter |
|
Fry |
| 2 eggs |
|
| salt and pepper |
|
Season to taste |
| flour |
|
Dip cutlets to coat |
| egg |
| breadcrumbs |
| butter |
|
Fry |
| Exquisitely tasting mild sauce which is highly valued in the Polish cuisine |
| 4 tbl flour |
|
|
Fry until flour is lightly brown but onion is merely tender |
Put through very fine sieve. It should be thin. |
| 3 tbl butter |
|
| medium onion |
very finely diced |
| 420ml light broth |
|
Add gradually |
| 4 grains allspice |
|
Add and simmer gently 10 minutes |
| 1 bay leaf |
| 280g potatoes |
very finely diced |
|
Add and cook until tender but not overcooked |
| 1/2 lemon |
|
Season |
| salt and pepper |
| 1/2 tsp sugar |
| 1 tbl parsley |
very finely minced |
|
Add just before serving |