Mains recipes
Put the fish in a piece of tin foil and sprinkle with a little salt and pepper. Stir the oil up with garlic, thyme and lemon peel. Rub this mass into the fish. Silver paper closes loosely on the fish, all closures shall be printed well and rolled a little bit.
The flour is poured into a bowl and make a small indentation in the middle. Eggs whipped lightly together and pour into the recess, along with a little salt. Stir the flour a little at a time, along with the beaten eggs together until you get a dough. Take the
Cut the tenderloin into 4 equal patties, about 4 cm high. Form them so that they will be round (they may not be printed). Brown steaks in oil over high heat on both sides for about 1 min. Came the steaks in a heat-proof platter, butter mustard on and put parma
Tenderloin/medaljonerne be shared so there will be 8 small medallions in total. Quail breasts roasted for about 8 minutes, halved lengthwise and be wrapped in spinach leaves.
Prepare a small pocket in the side of medaljonerne and quail breasts met inside. B
Calves de-fat and cut out to 8 medailloner. Fry them in a hot pan in butter about 2 min. on each side.
In the same Pan fry morklerne, which are cut into small pieces and rinsed thoroughly. Boil the pan with port wine. Add the broth and heavy cream. The sauc
Wine, thyme, onions and peppers cooked up Tenderloin granted, and is poached. in approximately 5-10 minutes on weak flame. Then pulls in about 10 minutes.
Majroerne be rearranged and cut into slices. They are blanched in salted water for 1 minute. The sugar
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