False hare with mustard sauce and carrots

Name: False hare with mustard sauce and carrots
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 washer Toast; 1 Onion; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 20 g Butter or margarine; 20 g Flour; 400 ml Vegetable broth (instant); 250 ml Milk; 400 g Carrots; 1 TABLESPOON Oil; 2-3 TABLESPOONS medium hot mustard; 1/2 bunch Chives; 7-10 Tbsp Chives

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 washer Toast
1 Onion
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp white pepper
20 g Butter or margarine
20 g Flour
400 ml Vegetable broth (instant)
250 ml Milk
400 g Carrots
1 TABLESPOON Oil
2-3 TABLESPOONS medium hot mustard
1/2 bunch Chives
7-10 Tbsp Chives

Directions

1
Boil the eggs for about 10 minutes in boiling water until hard and then rinse with cold water. Soak toast in cold water. Finely dice onion. Squeeze the toast well and knead with minced meat and onion.
2
Season vigorously with salt and pepper. Peel the eggs and cut them in half lengthwise. Add 1/4 of the minced mass to each half of the egg and press down well. Form 4 large minced dumplings. Put the dumplings in the hollows of a muffin tin.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. (Alternatively, bake minced dumplings on a baking tray with baking paper, same temperature and time) In the meantime, heat up fat in a pot for the sauce and sauté the flour in it.
4
Add 250 ml stock and milk while stirring and bring to the boil. Let simmer for a few minutes. Peel and clean the carrots. With a julienne shredder, peel off the zest once all around, put aside. Cut the carrots diagonally into thin slices.
5
Fry the carrot slices in hot oil. Add 150 ml broth and steam for about 5 minutes until firm to the bite. Season sauce with mustard, salt and pepper. Add carrot scraps to the carrots and cook for 1 minute. Season with salt and pepper.
6
Wash the chives, dab dry and cut into rings. Take the muffins out of the moulds, cut them in half and serve with sauce and carrot vegetables. Sprinkle with chives. Garnish with chives as desired.