Recipes with Chervil, fresh

Ham frikassé with fresh chervil, new herbs and asparagus

Put the ham, and apologise for over in a saucepan with cold water and give them a rehash. Pour the meat into a colander and rinse it in cold water. Put it into a clean pan with 2 l. boiling water. Add salt, carrot and onion into pieces and whole pepper. Let th

Chicken in pointed cabbage packages (pointed cabbage dolmer)

The passphrase carefully the largest leaves from the cabbage. Steam pointed cabbage leaves in boiling water with salt for about 3 min. Take the leaves up, and cut the grossest of middle rib of (the 5 leaf cut out and used to cover the holes from rib). Cl

Asparagus gratin

First flushes you the white asparagus and peel them carefully. So you cut the bottom end of them, if they are tough. Peel the potatoes and cut them into slices. Bring a pot of water to a boil with salt and a little sugar. Now put the peeled asparagus in the

Chervil soup

Cut the carrots into thin slices and finely chop the onion. Heat oil in a pan and gently fry the onions and carrots in 3 min over medium heat while being touched. Sprinkle the flour over and infants with water or broth. Cook, covered, on low heat to the

Cream soup with Oyster Mushrooms and sweet Cicely

Halve skalotte the onions and cut them into thin slices, and then cooked in melted butter. Remove the coarse part of the stalk on Oyster hats and cut them into smaller pieces. Hats off to sample the oysters came and sauté them for 3 minutes while stirring.

Stuffed chicken fillet with herb sauce and tagliatelle

2 chicken fillets into long, thin and drop slices. The discs are added so that they overlap a little over each other on a piece of mikrobølgeovns film (or staniol), to form a square. The 2 remaining fillets cut into smaller pieces and blended to a nice Dad's a

Jerusalem soup

The onion cut into fine cubes and cooked in browned butter for a few minutes. Peel the Jerusalem artichokes, cut them into thin slices and add to the pot along with potatoes, also cut into thin slices. Pour broth through, sprinkle with salt, pepper and thym