Plaza notes
Hard ruleDescription
lingonsylt med cognac Böcker Tie up the meat with Reindeer calf topside is Tie up the meat with household string Låt vila cirka 10–15 minuter innan köttet skärs loss från benet och trancheras Bärhalten är som alltid väldigt hög med 67 g lingon per 100 g sylt Dock är det cognac:en som skapar den distinkta extra smaken i sylten som hos oss spontant vid första smakprov bäst beskrevs som "klockren"
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