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["STEP 1 - Take the meat cut the sofyti bone, cut the pece of Lamb , take off the back bone, monchone all the bones, take off all the fat around the bone and just livid the fat in the top to make the chapin. Cut all the tryming to the sauce and don't put to mush fat, take the fat to put in the pan to fraid yhe tryming, put salt, pepper in your meat to fraide with fat. Cut in Mirapoa the carrots, celery, onions, tomato, just cut in 8 parts.", "Cut in brunoasi the mushrrom, ham, trufal, herbs, onions chopped . Now fraid the ham with butter, onions, mushrrom, truffle, herbs. Melt the butter to put the flaur and put the cold milk to mix , filter and leaved. Put half of your bechamel, egg yolks, salt. Take the milk with agaragara to boiling and mix , remouve to put the bacon in brunoasi, egg, Hazelnut "" Fraid the butter before burne, just get a Caramelo color"
