Appetizers recipes

Asparagus with mousseline sauce

Asparagus is cooked and steamed, placed on a dish and kept warm. Butter or margarine melted. The egg yolks are whipped together with lemon juice over water bath until it becomes thick and creamy. Butter or margarine is whipped for a little while. The sauce

Aspars with stirring butter

Stirred butter: Stir butter with the other ingredients and cover it approx. ½ hour. Stir the butter up before serving and put it in a small bowl. Bring the half asparagus into boiling water with salt and boil them 2-3 min., After thickness. Let them drip in

Asparagus with caviar sauce

Cut the bottom slice of asparagus. Cook them asparagus in leachate water for 5 minutes. Stir cream, cream and caviar together. Distribute asparagus on plates. Get a little sauce over. Serve any. With bread.

Asparagus with spice sauce

If you use white asparagus, they must be peeled from head to foot, they should not green. Rinse the asparagus in cold water and crush the wooded end. Boil asparagus in salted water 2-3 minutes for the green and 6-7 minutes for the white ones. Let them drip and

Asparagus with fresh scallops

The ingredients for the court bouillon are boiled together for 20 minutes. The sauce: To the curry of the court-bouillon it will boil for 1 dl. Asparagus is boiled, 3 minutes for the green and 4-5 minutes for white asparagus. With the short cooking time, t

Asparagus with baked spice butter

Prepare the herb butter by stirring the slightly soft butter with the finely chopped herbs and season with salt. Form the butter to a small block, at least 2 cm thick and 4 cm wide. Put it in the fridge until it has got stuck. Then cut it into 2 blocks of 2 x

Lemons with tuna filling

Cut a lid of the lemons and burrow the contents with a spoon. The tuna is dripped and mashed with the rest. Finally cook the cream cheese and taste with lemon juice. Come tuned in lemons and decorate with chives. And red onions. Serve with bread for.

Fisheries, Elses

Fish: The plaice fillets are rolled from head to tail with the benzide out. Put in an ovenproof dish with lid. Distribute peas, quail mushrooms, small cauliflower bouquets, tomato and shrimp over plaice fillets. Season with salt and pepper. Fresh dill cut ove