A danish dish consisting of thinly cut thigh of veal, braised in broth and often stuffed with onion and bacon.
My take on them anyways – I made mine in a beef broth sauce with mushrooms, lardons, parsley, thyme and a bit of heavy cream!
The rolls where stuffed with caramelized onions – Rather than having bacon inside the rolls, i rendered some of the fat out of the lardons (cured pork belly bits) so they had a bit of bite to them and incorporated it in the sauce. The rendered pork fat was used to sear the rolls to begin with in the skillet.
Served on mash potatoes & carrots with some blistered tomatoes and the creamy mushroom, bacon and broth sauce!
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Boneless/legless Birds! (Benløse fugle)
A danish dish consisting of thinly cut thigh of veal, braised in broth and often stuffed with onion and bacon.
My take on them anyways – I made mine in a beef broth sauce with mushrooms, lardons, parsley, thyme and a bit of heavy cream!
The rolls where stuffed with caramelized onions – Rather than having bacon inside the rolls, i rendered some of the fat out of the lardons (cured pork belly bits) so they had a bit of bite to them and incorporated it in the sauce. The rendered pork fat was used to sear the rolls to begin with in the skillet.
Served on mash potatoes & carrots with some blistered tomatoes and the creamy mushroom, bacon and broth sauce!
Bon App!