Appetizers recipes

Strudse Consommé

Brown the herbs, add tomato paste, broth, water and herbs. Let it simmer for 1½ hours. Sift and taste with salt and pepper. The calf leather threads are blended and run cool with salt. Add egg white and cream and add a smooth texture. Put the dad on the fri

Tartelets with ham classico

Carrots cut into the tern and boil approx. 5 minutes in the water with a little salt. Butter is whipped white and flour is added. The butter bowl is piped into the water with the carrots. Add the ham and peas, season with salt and pepper. The tartlets

Tartelettes with ham cheese and spinach

Ham is cut into the tern. Sprinkle the frozen spinach into a saucepan under low heat. When most of the water is evaporated add the hammer, nutmeg, cream and half of the mozzarella cheese. Fill the mass in the tartlets. Sprinkle mozzarella cheese over. The tart

Tartlets with beef heart and bacon

Fresh beef heart rub with coarse salt and simmer for 24 hours. The salted beef heart is rinsed out of salt and cooked mildly with slightly coarse herbs (of your choice) for approx. 45 min. Savoy cabbage is cut into strips, blanched tender and cooled. Roast and

Tartlets with beef heart and lentils

The ox heart is cleansed for seniors. Cut the beef heart into strips and cook it tenderly. (Put a fork in the meat, when it does not leave it tender). The artichoke bases are boiled in water with a little salt and lemon juice for approx. 15-20 min. Boil the gr

Tartlets with beef heart and lentils II

Ox heart roast with coarse salt and simmer for 24 hours. The curry oil is prepared. Scallops are sliced ​​in the tern and sautéed in a saucepan, add the curry and let it shake well. Add vanilla cans and oil. The salted beef heart is rinsed out of salt and cook

Tartlets with fried brussels in peppers

The pears are cut into slices and put into water so that any soil residues can fall to the bottom. Sprinkle the broths and steam them on a layer of herbs (1 carrot - 1 small onion - 1/4 celeriac) for approx. 35 min. The pores are blanched and the water is filt

Tartlets with beef heart in tomato

Oxen heart braised on a base of roughly cut herbs (of your choice) with 2 dl. water. The beef heart will braise, until the heart is tender. Then the cow heart is cut into the tern. Potatoes are peeled and cut into the tern and shaken in oil on the pan until th