Recipes with Fedtnet

Stuffed quail on pain d’épice

Farsert quail: Bake the quails, put a stick of raw foie gras in the quail, together with chopped mustard and a spice of herbs. The guard is packed together to look like a whole quail and packed into the fat net. Persian pears: The porridge is cut into 5 c

Parsley quail in crisp potato package with mustard glace and baby vegetables

Bark the cradle, divide it and remove the skin. Make a soufflefars: Run a chicken breast "cool" with salt, add 1 egg white and ½ dl cream and a handful of finely chopped parsley. Wipe a piece of fat net (15cmx15cm) and cover with thinly sliced ​​potato

Rabbit rye with porter sauce

Turn on the oven at 220 °. Sprinkle the two rabbit fillets with salt and pepper and style them in the refrigerator. Sauce: Bring the spinal cord and rabbit bowl into a pan with onion and celery. Sprinkle the flour over and put it in the oven for approx. 20

Burst filled turkey breast

Boil salt, sugar, water, bay leaves, peppercorns and thyme for 5 minutes to a broth. Cool the layers. Place the turkey breast in the bed for up to 48 hours. Cut carrots, leeks, shallots, fennel and celery into thin strips and simmer it in a little butter. C

Farseret fried pigeon with onion and horse beans

Duebryster and thigh bone bones. Pasta and fore gras are chopped well and put on the meat side of the duo breasts and packed with grease. Brown on a pan and finish the oven in the oven approx. 5 minutes at 180 degrees. Dueskroget brown with vegetables and a

Diced puff pastry with spinach, rosemary sauce and crispy celery

Lay the pusher with the chest downwards, make a cut along the back, and gently loosen the meat from the hull all the way around. Take care that the skin remains intact, preferably leaving no holes. Clean the spinach and blanch it in a small amount of water.

Farsized calf tenderloin with truffles, potato pancakes and vegetables

Dried calf butterbone: Calf butter brune off. The turkey sauce is mixed and stirred with whipped cream, egg whites, cognac and salt and pepper, (a little at a time). Finally, the pistachios are turned in. The fat grid is spread out on a table on which the fath

Popped calf tenderloin

The calf tenderloin is browned off. The turkey sauce is mixed and stirred with whipped cream, egg whites, cognac and salt and pepper, (a little at a time). Finally, pistachios are turned in. The fat grid is spread out on a table on which the father is distr