Mitchballs with cheese in beer sauce


  • Time 1 hour
  • Servings 1 People
Ingredients
Instructions
  • 1 1. The beam is fine. We take 2/3 of this bulb and we fire on 1st vegetable oil with rosemary.
  • 2 2. We take 80 to 90 per cent of the porcelain (the rest of 10 to 20 per cent will be needed for the cream preparation). In the fairyard, we add a rosmalian burner bow, a panty dryer (40 grams is approximately 3 st.l with a small pot), salt, and we're scrubbing.
  • 3 3. Formulate 4 to 5 cm in diameter (approximately 4 mitzballs) by investing in the center of each small cubic cheese (coup with a side of about 1 cm).
  • 4 4. We're putting mitzole in deep shape, the bottom of which is oily. Betting the oven for 15 minutes (180 C).
  • 5 5. As long as the mutballs are in the oven, we're cooking the cream. We'll fire on 1st of oil the remaining 1/3 of the bulb together with the residues of the porcelain (approximately 3-5 minutes). We're adding jam, potter, vinegar, beer, flour and water. Gem, when the bay's boiling and the tight five minutes.
  • 6 6. We're putting our mitballs in the bay and returning them to the oven for another ten minutes.
Nutrition Facts
  • Calories 1720
  • Total Fat 96,8 g
  • Protein 75,6 g
  • Total Carbohydrate 1720 g
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