Description
Julienne, cooked in a cocotte edible bread. Delicious, fragrant and satisfying.
Ingredients
-
Bread
250 g
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Fillet
200 g
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The juice of a freshly squeezed
1 tsp
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Potatoes
1 piece
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Onion
1 piece
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Chicken egg
1 piece
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Cheese
30 g
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Dill
1 Tbsp
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Milk
100 ml
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Salt
-
Nutmeg
0.5 tsp
Cooking
Of bread to get the pulp.
Boiled meat ( I had duck) drizzle with fresh lemon juice to taste.
Potatoes cut into cubes and combine with meat and onions.
Add the dill. Season with salt to taste.
Add the egg and mix well.
Add the milk and nutmeg. Mix well.
Fill the bread.
Grate cheese on a small grater and sprinkle the toppings. Bake in preheated oven at a temperature of 200-250 degrees for 30-35 minutes. The bread should be crispy. It is served hot.
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