Wonderfully strong!

INGREDIENT

• 4 st schalottenlökar
• 50 g butter
• 0.5 cup green pepper in law
• 0.5 dl konjac
• 3 cups veal stock
• 3 cup heavy cream
• Salt and freshly ground pepper

Oven baked tomato halves

• 2 st tomater
• 2 cloves of garlic
• 1 Kruka persilja
• 100 g butter, room-temperature
• 0.5 dl breadcrumbs
• Salt and black pepper

Use the homemade veal stock as has been done from scratch so you go after the recipe above for the amount of veal stock.

Using concentrated fund of bottle, you must reduce the amount of real and taste your way – otherwise it will be too salty!

Do this

Green pepper sauce

1. Peel and finely chop the onion.
2. Melt the butter in a saucepan, add the onions and the drained green pepper and saute for a few minutes until the onion starts to become translucent.
3. Pour in the brandy (do not skimp, but be careful with flames - do not do it for the fan!) and fund and boil down to two-thirds.
4. Add the cream and let the sauce cook down to desired consistency.
5. Season with salt and pepper.
6. Stir possibly down a few extra drops of brandy when it's time to serve.

Oven baked tomato halves

1. Preheat oven to 200 grader.
2. Cut the tomatoes in half and place them cut side up in a baking dish.
3. Finely chop the garlic and parsley and mix with butter, breadcrumbs, salt and pepper.
4. Distribute kryddsmöret over tomato halves.
5. Bake them until they feel soft, 20-30 Minutes.

ENJOY!