First cut off the ends of the bun and hollow out the bun so that only the rind and about 1 cm of interior remains.
Cream the butter, strain the anchovies and yolks and finely chop the parsley. Mix everything together with oil, salt and pepper.
Cut the remaining ingredients into small cubes and mix them in.
Spread the finished filling on both sides of the roll.
Press the cut ends of the bread back onto the bun and place the Jägerwecken in the refrigerator for 1 hour.
Slice the finished Jägerwecken and serve.
Related Recipes:
Stuffed White Bread RollFor the stuffed white bread bun, cut off bun at both ends, use a knife to hollow out the bread so that the...
Porceddu (Sardinian Suckling Pig Back)Place the saddle of suckling pig, rind side down, in salted water filled to about finger height for about 5-6...
Hamburger with VariationsFor the hamburger, place the beef mince in a suitable bowl. Season lightly with a little salt and pepper. Add...
Hearty Beef Meatballs with Mint DipPreparation (about 45 min): Cook long grain rice in enough water to reach the point, drain, cool and drain...
Crostini Toppings, Part 2A delicious mushroom dish for any occasion! Di fegatini: parry the chicken liver well, that is, remove the...
Detoxic PasteProvide salted cooking water for the pasta. Cook the pasta according to the instructions al dente. Brown the...
Sauce Remouladea) classic Knead the yolks with the mustard. Slowly add the oil, stirring constantly, like a mayo. Salt...
Veal and Asparagus Ragout with PancakesRinse and dry the meat and cut into cubes of approx. 3 cm. Peel and chop the onions and garlic. 2. Sauté...
Baked Ham with Cumberland Sauce – Cumbria, EnglandRecipe from Parkend Restaurant in Wigton, Cumbria. Soak the ham for one night. Drain the next morning and...
Burgundy Roast with Red Wine Sauce1. clean and coarsely chop the greens. Bring to a boil in a large saucepan with 5- 7 liters of water. Add 5...