Recipes with Spanish Salsify

Salad of pigeon and shoots

Cut the duel years and the breast meat from the duke hooks. Sprinkle the meat with plenty of salty salt and leave it for 6-8 hours at room temperature or twice as long on the fridge. Boil a strong broth on the hull: Brown the legs well in a thickened pot. B

Lamb Chicken with Oven Potatoes and Peas Bonne Femmes

The lamb chops are soaked with fat and tendons, the fat closest to the legs will be sitting, but scratched instead of the tern. Half the garlic and press them down along the fat edge. Season with salt, pepper and rosemary. Put the lamb chops in a large frying

Wild andebryst with root vegetables (low-fat)

Wild-duck breast: Thighs cut from the fur skinned off. The Brown in a pan. Sky, skimmed milk and parsley added and this some gruel is on a low heat for about 1 hour, or to the thighs are tender. Take your thighs up. Add the madkulør and style the gravy to co