- Cream - 150 milliliters
- Veal - 600 Grams
- White ruwan inabi bushe - 150 milliliters
- Tafarnuwa - 2 Hutu
- Salt - 1 teaspoon
- Gida - 50 Grams
- Oils na kayan lambu - 30 milliliters
- Provencal ganye - 2 teaspoons
1. Abu na farko, muna wanke naman, sa'annan mu yanke nama a fadin firam din da wuka mai kaifi (tsintsin daga cikin guda guda yana kusa da rabi da rabi zuwa santimita biyu). Tare da cin abinci yana rufe naman kuma ya doke shi da kyau, saboda haka yawanta ya zama kusan rabin centimita. Gwada gwada nama. 2. Zuba kayan ganyaye, gari da gishiri a cikin tandun daɗaɗɗa da kuma hada kome da kyau. Muna yanka nama na nama a cikin abincin da aka samo. 3. Cikakken kwanon rufi da kyau, ƙara man fetur da kimanin talatin da biyu a bangarorin biyu fry nama. Don rage nama ba kyawawa ba ne, tunda zai zama bushe. Yawan ya kamata ya rage girman. Mun sanya naman a kowane tasa mai kyau, kuma yayin da muke shirya miya, mun cire shi a wuri mai dumi. 4. Tsaftace albasarta, sa'an nan kuma zare shi, a cikin kwanon rufi, inda aka yi naman, toya da albasarta. Mun ƙara tafarnuwa zuwa albasa. Fry to nuna gaskiya da kuma zuba cikin ruwan inabi. Mun bar minti biyu ko uku. Yanzu mun ƙara cream da ganye, muna shirya wani minti biyu ko uku. Muna motsawa. A miya ya kamata thicken. Idan akwai isasshen gishiri, gishiri. 5. Kafin yin hidima, zuba nama tare da miya. Salatin kayan lambu da kuma dankali mai dankali zai zama kyakkyawan tasa.
Ayyuka: 4