False hare with bruised potatoes

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Boil 3 eggs until soft. Quench, peel and let them cool down. Soak the rolls. Peel onion and chop finely. Wash and chop parsley.

2. 2

   Squeeze the buns well. Knead with minced meat, 1 egg, marjoram, onion, half parsley, salt and pepper. Shape 3/4 of the minced mass into a longish loaf, place 2 boiled eggs in the middle and wrap them around the bread. Shape the rest of the mixture into a head, enclosing 1 boiled egg. Put both parts on a baking tray and press them together. Place bacon around the loaf. Stick bay leaves as ears into the "rabbit head". Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 1-1 1/4 hours

3. 3

   Peel, wash and chop the potatoes. Cover and cook in salted water for about 20 minutes. Dissolve stock in 200 ml hot water. Drain and mash the potatoes. Stir in butter and stock. Season to taste with salt and nutmeg

4. 4

   Remove roast from the tray and keep warm. Dissolve roast with fl l hot water. Mix sour cream and flour in a pot. Add the roast mixture and simmer for about 5 minutes, stirring continuously. Season to taste and sieve. Stir in the rest of the parsley. Serve with the mashed potatoes. Flavour peas and carrots

5. 5

   Drink: cool Pils, e.g. from Neuzelle Monastery

Nutrition Facts

KCAL
770 kcal

CARBS
33 g

FATS
48 g

PROTEINS
45 g