Young potatoes with herb sauce

Name: Young potatoes with herb sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Egg; 1 kg young potatoes; 7-10 Tbsp Salt; 1 collar chives, parsley, chervil and dill; 1/2 bunch Sorrel; 4 thin pork cutlets (approx. 125 g each); 25 g Butter or Magarine; 30 g Flour; 1/4 l Broth (instant); 200 g Whipped cream; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 7-10 Tbsp colourful pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Egg
1 kg young potatoes
7-10 Tbsp Salt
1 collar chives, parsley, chervil and dill
1/2 bunch Sorrel
4 thin pork cutlets (approx. 125 g each)
25 g Butter or Magarine
30 g Flour
1/4 l Broth (instant)
200 g Whipped cream
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
7-10 Tbsp colourful pepper

Directions

1
Boil egg in boiling water for 10 minutes until hard, rinse with cold water and peel. Finely chop the egg. Wash potatoes and cook in boiling salted water for about 20 minutes. Wash chives, dab dry and cut into small rolls. Wash parsley, chervil, dill and sorrel, dab dry and chop finely. Wash the meat and dab dry. Heat fat, sweat flour in it, deglaze with broth and cream and simmer for about 5 minutes.
2
Stir the herbs, egg and mustard into the sauce and season with salt, pepper and sugar. Heat oil in a pan and fry the meat in it on both sides for about 2 minutes. In the meantime, rinse the potatoes with cold water and remove the skin. Sprinkle meat with coloured pepper and arrange on a plate with potatoes and sauce. Serve garnished with chervil and parsley leaves. Remaining sauce extra is enough
3
Sauce boat: glass cook