Recipes with Bay leaf

The Castle rose

Brown on Brown the meat on all sides in a pan. Salt, pepper and flour sprinkled over the meat and Brown. There have to thin water down with broth, allspice, bay leaf and chopped onion added, the meat is cooked, covered, on low heat. After 1 hour, add

Pot au Feu Dane

The meat is cooked about 5 mins with the whole peppercorns, after which the meat is taken up and rinsed. The meat is boiled in water with bouillon cube new team, thyme and bay leaf, approx. 4 dl wetness. Cook about 15 minutes, covered, on low heat. Then

Roast French poulard

Rub the inside with salt and poularden fill it with garlic, Bay, thyme and peppercorns. Just share each of the onions in the fat, let individual cloves keep shell on and then into the poularden with them. It sounds drastic, but the result will be very delicate

Steamed poulard with Norway lobster

Clean and cut vegetables and put half in a large pot. Poularden rub inside with salt and pepper, lay it over the vegetables, add 1 dl wine and let the fumes gently 50 minutes under the lid, if applicable. in the oven. Remote rygskjoldene on Scampis, but let th

Letsprængt poussin

Sprinkle with salt and sugar poussinen and style it in the fridge overnight. Rinse and dry poussinen and got it in boiling water with slices of carrot, onion, bay leaf and thyme. Boil poussinen in 35 minutes and let it stand in boiling bed sheet 15 minut

Smoked goose

Rub the goose inside and outside with coarse salt. Let goose lie cold ca. 1 day. Turn it a few times along the way. Boil the brine and let it get cold. Came the goose in the bed sheet. Place a large plate over and make sure that the bed sheet covers goose c

Moules marinière

The mussels cleaned and rinsed thoroughly. All mussels that do not shut down itself by a light blow discarded. Butter, herbs and spices are put into a pot, white wine added. When this is to boil pour the mussels in. Put a lid on and let them cook in the eve

Corned beef brisket with pumpkin Gratin

Salting of meat: come flesh in a bowl that fits to the size of the meat. Objectives the brine out, so the meat can be covered by sheeting. Boil brine and refrigerate the meat completely before granted. Style it cold the next day. Take the meat out of the br