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Benløse Fugler

  • Beef
  • Salt
  • Ginger
  • Mace
  • Pork fat
  • Forcemeat
  • Thin stock
Cut thin slices of beef, preferably tenderloin. Flatten with a potato masher. Season with salt, ginger and mace. Place a very thin slice of pork fat on each slice of beef. Cover with about an inch of forcemeat. Roll up and tie with a string.

Boil in thin stock until done. These may be kept awhile in stock, like meatballs.

To serve, heat in the stock and then brown in butter. Put on a serving dish. Make a sauce with the stock in the pan.
Submitted by Tess M Oct 17, 2009 15 min 30 min 45 min


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