Piglet cutlet

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
piglet cutlet	g	2000	3300	4300	2600	3300
garlic	head	1	1.5	2	1	1.5
onion	head	2	3	4	2	3
whole cumin	g	20	35	40	25	35
oil	ml	100	160	210	130	160
beer	bottles	2	3	4	2	3
salt	g	20	35	45	25	35
pepper	g	20	35	45	30	35

Wash the piglet cutlet in its skin and pierce the skin.
Rub it with salt, pepper, caraway and garlic. Place it in a pan on top of some onion slices. Pour some oil onto so that the salt will not whiten on it.
Cover with aluminium foil and place in the oven at 150 degrees.

After about one hour and a half check its softness. When the meat has baked and has become soft, remove the foil and roast it until red and crispy at 250 degrees. While roasting, spread some beer on the skin with a brush.

 

Gratin potato

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
pealed potato	g	1000	1600	2000	1300	1600
egg yolk	pcs	5	8	10	6	8
skimmed butter	g	100	160	200	130	160
salt	g	15	25	30	20	25
ground white pepper	g	10	15	20	12	15

Cut the potatoes into thin slices and stew it in skimmed butter with salt and pepper for about 5 minutes until it becomes semi-soft.
When cooled down to lukewarm temperature, mix the egg yolk with it.

Fill the mousse into a mould sprayed with silicone, make the top even and bake it in the oven at 140 degrees for 45 minutes.

(Skimmed butter: heat the butter until it smoulders and then remove the scum with a spoon. Then pour it into another pan without its residues)

 

Cinnamon seasoned bread sauce

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
sugar	g	30	50	65	40	50
milk	ml	300	500	650	400	500
cream 30%	ml	200	330	430	260	330
bread	g	100	160	200	130	160
cinnamon	rúd	1	1.5	2	1.5	1.5
ground cloves	g	2	3	4	2	3
Sweet Tokaji szamorodni	ml	100	150	195	120	150
salt	g	2	3	4	2	3
ginger	g	10	15	20	12	15

Caramelise the sugar, add milk and animal origin cream.
When the sugar is melted, crumble the bread into it. Add salt, flavour it and add the Tokaji wine.
Make it creamy and boil it.