Melt 2 teaspoons of butter on a frying pan adding a teaspoon of wheat flour at the same time. Stir until it turns into a bright roux . As soon as it begins to change color to beige, pour a previously prepared sweet cream with one beaten egg yolk, a pinch of salt and 150 ml of water.
Now, do everything quickly. Reduce the heat to a minimum. Pour the prepared liquid and mix the sauce quickly so that the egg yolk thickens, but does not become scrambled eggs. Add the grated skin of 1 lemon and lemon juice, a pinch of sugar, salt and Curcuma to emphasize the yellow color of the sauce. Put the rolls into the sauce to heat them up.
Put chickpeas into a saucepan and cook it until tender. Next, mash it thoroughly and add the frozen parsley. Add salt, pepper and about 3 tablespoons of olive oil and mix again.
Spread the chickpeas purée on a plate at a height of 1 to 1.5 cm. Then put sliced rolls and pour the sauce on them.
We recommend currant lemonade, to which you need 500 g of blackcurrant, 3 lemons and 150 g of sugar per 1.5 liters of water.
Enjoy your meal!
- 2 pork rolls
- 1 teaspoon of wheat flour
- 1/4 cube of butter
- 1 egg
- 120 ml of sweet cream
- 1 lemon
- salt
- pepper
- 180 g of sugar
- 5 g of Curcuma
- 150 g of chickpeas
- 20 g of frozen parsley
- 3 tablespoons of olive oil
- 500 g of blackcurrant
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