Recipes with Cream

Goose Pate

Remove membranes and irregularities from Goose entrails. Arrow the onion and cut it into smaller pieces. Run the liver, heart, gizzard, flare fat, French bread and onions 3-4 times through the mincer machine. Whip eggs together with cream. Pipe cognacen in and

Sweetbread and Morel stuffed pig's feet

Peel and slice the onions, carrots and celery in centimeter-sized pieces. Put the vegetables in a large saucepan and brown them in oil until they have gotten good with color. Add morklerne (ovaries) and pour the wine, port wine, cognac and veal Fund at. Add

Chocolate fondant w/Lakridsis orange marinated Litche

Melt butter and chocolate in a water bath. Beat the egg yolks and stir smooth. Add the flour and stir the mass down in temperature. Whip egg whites stiff and reversed in the mass. The mass is distributed in buttered moulds with sugar (we used cups as molds) ba

Beef Tenderloin and fasansoufflée w/poppy seeds baked rodfrugte gratin and champagne syrup

Beef Tenderloin and Beef Tenderloin: cut through fasansoufflée and tapped out to approx. 1 cm thickness. Pheasant breasts blended with eggs and cream, season with salt and pepper. Blanched spinach leaves, onto the water and laid out on beef tenderloin. Soufflé

Quail with glazed mushrooms

Pot roast the bird, with the particular vegetables. Fprbered the potato as a rösties. Glaser the mushrooms in butter and sugar. Make a sauce of væden from the bird, add cream and game Fund. Serving Serve the right nice.

Smoked venison with butter roasted chanterelles and skovsyre sauce

Smoked venison-cut in thin slices-is on the middle of the plate. Forest acid rinse and place in a saucepan with the cream. Brought to the boil and småsimrer to the cream becomes thick. Season with salt and pepper (to taste freaky). Kantarellerne brushed fre

Stuffed venison

Udben Club meeting, but let the little skankben sitting as "prop" and handle. Got butter on the Pan and saute the onion and garlic to it is crystal clear. The minced meat mixed with the sauteed Onions and herbs, fine cubes of roasted bacon, Juniper, lemon and

Saddle of venison sauce and mushrooms

Venison broth: Makes the vegetables and chop them coarsely in a position or cut them into small cubes. Warm the butter in a pan and Brown well first leg and trimmings, so the vegetables in it. Pour the water and let it boil up. Foam well and add the bay leaf,