Send the books in the form of books to the butcher.
| 🚻 High Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make bulletus stuffed lips: |
| Oil onion salt siromillo |
Ingredients to make bulletus stuffed lips:
2. We put the boletus in a pan as if it were for scrambled.
3. And a little before they are done they withdraw from heat and allow them to cool to be more compact.
4. Once the boletus is cooled, the sirloins are taken and begin to fill and subsequently sew, leaving them in the same way as before cutting them the butcher.
5. Once stuffed and cut, a iron over high heat and little oil is prepared and when this hot good are thrown away simply to mark the faces.
6. Subsequently they are introduced in the oven, previously heated, around 15 ´0 20 minutes at a temperature of 100º.
7. While they are being done, I take a hot pan a little oil and I poured onbone and leek (well chopped) I reugoled it and I take a piece of part, game so that it takes better down and when this one already caused it cream and several spices leaving it over low heat/high horn that is done.
8. When the Solomillos are already, simply get them out of the hyon and throw the sauce on the same tray.
9. It seems he has work but it doesn cost much.
10. You will tell me.
