Recipes with Shallots

Perlehøne breast gratinated with gorgonzola sauce

Guinea fowl: the breasts and thighs cut of Guinea fowls. Save fuselage to the sauce. Thighs and breasts of Brown in a frying pan in a little oil. FRY further in the oven at 200 degrees C for about 10 minutes. Chives, cheese and finely chopped red onion are mix

Ostrich-rose with bigarde-sauce

Peel citrus fruits and remove the white membrane. Cut the shell in super thin strips and give them a rehash in water. Rinse with cold water and dripping of in sight. Arrow and chop the onion finely. Brown the meat on both sides of the fat in a pan. Take the

Ostrich-karbonader

Ostrich with shallots, chopped leaves of fresh thyme and 1/3 white bread crumb, touched with a little cream, 13%. Reversed in breadcrumbs, and fried in oil or butter in a frying pan. Sauce: Strudsesky, a little flour, whipping cream, Rosemary, Juniper and S

Sauce Bourguignonne

Finsnittede must lotter and parsley and mushrooms Sauté in a little butter until onions are clear. Sauté, add thyme, Bay and red wine and indkoges half, sifted and smoothed over with beurre Manias or blond roux, fitted with cold butter and season with cayenne

Fried parsley roots

Parsley roots peeled and halved. Fry them in butter, covered, until tender, about 7 minutes. Turn them regularly. Add the finely chopped onions the last 2-3 minutes. Season with salt and pepper and sprinkle with chopped parsley.

Roast neck pork with vegetables

Set the oven at 175 degrees. Mix all ingredients for the marinade in a mortar. Crush it so that it becomes a coarse paste. Salts and peppers the meat properly and Brown so neck roast on all sides, also the end pieces. Take the meat up and rub it with herbal

Stuffed grahamsboller

Margarine stir with salt, smoked cheese and lemon juice add a little at a time and season with pepper. The cream is split into 2 servings. Buns cut through and a little of Crumb taken out. Mushroom cut into slices. The onion chopped and twirls clear in butter.

Raclette party

Cut the Turkey Breast in fairly thin slices. Slice, if desired. slices through across, so they are not too large. Serve the slices on a platter and season with tarragon, basil, salt and pepper. Cut the kalveleveren in fine thin slices. Form the minced me