Have fun preparing this mushroom dish!
Defrost the dough. Clean and rinse vegetables. Cut cabbage into roses, asparagus spears into pieces. Cook cabbage and carrots in 3/4 liter of salted water for about 15 min. Cook asparagus and peas for about 8 minutes. Drain, collect the cooking juices.
Clean and rinse mushrooms. Peel onion. Chop both, roast briefly in 10 g fat. Season with salt, pepper and nutmeg. Rinse parsley, chop. Mix with sausage and mushrooms.
Dry the meat. Fry in 10 g fat, season. Put dough on top of each other, roll out a little larger than 34 x 34 cm, cut into four squares (17 x 17 cm). Cut out mushrooms from remaining dough. Separate egg. Form steaks and mushroom farce on the squares. Brush edges of dough with egg white, spread over filling, press smooth.
Brush packets and dough mushrooms with egg yolk. Bake on a cooled baking tray in a heated oven (electric oven: 225 degrees / fan: 200 degrees / gas: level 4) for about 15 minutes. Remove the mushrooms after about 5 minutes.
Heat 20 g fat, sweat flour in it. Extinguish with 3/8 liter of stock and milk. Simmer for about 5 minutes, season. Heat vegetables in it. Rinse chervil, pluck and add. Arrange everything.
Drink: cool white wine.
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