Recipes with Cream

Tarteletter in poultry stuffing

The meat is rinsed and blotted dry. Cut into 3 cm long strips, which are sprinkled with flour. The onion peeled and cut into small cubes. The onions FRY cope in the oil. Add the meat and Brown lightly on all sides. Vegetable broth, cream and parsley a

Cajun Tarteletter

Heat the oil to start smoking, pour the flour in and stir about until it is golden brown, ca. 2-3 min. This is called a roux. Remove from heat and immediately got pepper, onion and celery in and stir until it is cooled. In the meantime, heat the cream to

Tarteletter stuffed

Melt the butter in a pan and flour in. "baby came with asparagus water and cream to a slightly thick consistency. Cooked well through. Season with spices. Put shrimp and asparagus slices in the sauce. Tarteletterne put on a plate and warmed in the oven f

Tarteletter with Enoki mushrooms stuffed

Melt the butter in a saucepan. Came the chopped onion in. Simmer until tender. Cream and Enoki mushrooms in and it is boiling up. Smoothed over with maizenamel and season with salt. Completion of these granted lune tarteletter. Ham strips and cheese met upstai

Tarteletter with lobster tails and aspares

Melt butter and whisk the flour in an infant with fish broth and. Add cream to a smooth stowage. Season with salt, pepper and cayenne pepper. Let the sauce Cook gently 5 minutes, frequent whipping Com drained lobster tails in the sauce. Inserts aspares into

Tateletter with Partridge and mushrooms

1 Partridge is put over to boil – simmer-with a little vegetables to the Fund. When the meat is tender taken the birds up. The flesh peeled and cut into småtern. They cleaned mushrooms and cut into same size as shared agerhønsekødet and sauté for 30 grams o

Herb stuffed leg of lamb

Lamb boned and filled a club with minced garlic, parsley and Rosemary. There are laces and Brown by then rubbed into the Sage and sea salt. FRY rosa in the oven at about 200 degrees for approximately 40-45 minutes. The top cut of fennikelen, and the cut in pie

Lemon Braised Shoulder Of Lamb

Lamb shoulder boned, bone end saves of shaft and polished. The bow is filled with citronfiletter, dill and a little Rosemary, seasoned with salt and pepper and laced. The herbs are cleaned and cut into appropriate pieces to braiserunderlag. Bow Brown of in bra