Bull’s glands with eggs
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Cubed acorn squash, sautéed in onion base until tender, mixed with eggs and garnished with parsley.
Ingredients:
Procedure:
1. 1. Add the gizzards, cut into small cubes and simmer when the cubes are almost soft, squeeze out the excess juice
3. Then add the beaten eggs, season with salt and pepper and garnish the plate with finely chopped parsley.
Recommendation:
Serve with fresh white bread.
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