Rim veal Florence

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  • Rim veal: 1 large
  • Onion: 1
  • Butter: 50 gr
  • Milk taste.
  • Pepper: taste.
  • Salt: taste.
  • Sugar to taste.
  • Cinnamon: taste.
  • Egg: 2


The chopped onion is simmered in butter, with a little bit of sugar in the bottom of a pot. Then, place the rim cut baits. Leave at the fire. The part, escalfam two eggs with milk, salt, pepper and cinnamon. Let it boil down and add the butter. Have the poached eggs and the sauce, which were made, to a warm serving dish and pour over the rim, and the onions.

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