Dips Smorchkov with a brain.

200 g Smorchkov, 3 ch.l. salt, 1 kg of bovine brain, 10 grains of red pepper, 1 bay leaf, 1 st.l. vinegar, 2 st.l. flour, 50 g butter, 3 st. milk, 2 1 / 2 st.l. salt 1 nutmeg, 1 / 4 ch.l. ground black pepper, 1 bundle of fennel greens
Collected in early spring morel cut in 4 pieces each, to soak in water 15 minutes, delete in 1 liter boiling water with 2 st.l. salt to brew 30 minutes until soft. Rinse under the crane, nashinkovat. Soak bovine brain (very strong) in the water, lift plenochki, washed blood boil 10 minutes, 2.5 cups of water from 10 grains of red pepper, a sheet of laurel, vinegar, 1 tea spoon of salt. Pieces grinder. Then make a mealy podzharku of 2 st.l. flour and 50 g of oil. Razvesti 3 cups of whole milk, boil delete truffles, ice, put 1 / 2 tsp salt, nutmeg nuts, 1 / 4 ch.l. ground black pepper, crushed dill, brains, careful again. Serve in soteynikah or at meals with boiled beef-buli.

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