cook pork collar in unsalted water with the garnished bouquet during 2 ½ hours
prepare puff pastry
wash and clean vegetables
cut vegetables into julienne and sauté in butter
prepare a duxelles
roll out puff pastry
drain and cut collar into 0,5cm slices
arrange slices on the julienne and on the rolled out puff pastry
cover with duxelles
cover with pastry
garnish and brown with beaten egg
heat the oven to 160˚C and cook for approximately 40 minutes
arrange and serve next to a Madeira sauce
Source:
Address
Luxembourg City
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