Appetizers recipes

Asparagus with chopped eggs

Peel asparagus and boil in plenty of salted water for 10 minutes. Melt the butter on the forehead add the crumbled bread and sprinkle it golden and crispy. Mix the bread with parsley and chopped eggs and spread the mixture over the hot, soaked asparagus.

Lobster salad

Mayonnaise is flavored with some of the lobster and asparagus soup and mixed with rice or noodles, boiled, crushed lobster and asparagus nuts. Decorated with dildo.

Prawn cocktail 2

The shrimps are spread into 4 cocktail glasses and decorated with asparagus. Salt, sugar and peppers are melted in 1 tbsp. Boil water, oil and vinegar in. The marinade poured over the shrimps. The dishes are decorated with mayonnaise mixed with yams and lettuc

Vitello Tonnato

The meat is put in water so it is almost covered, foamed and spiced. The vegetables are brought in and the pour is boiled by low heat, half covered. (The meat is finished if the meat juice is transparent when a fork is stuck i). The tuna is finely chopped,

Calf Vitello Tonnato Style

Cut celery and apple into smaller pieces. Bring them to a pan with a pair of teaspoon calves and steam them under a tight lid. Grinder, purer or blend into a rough compote. Cool off. Blanches mustard seeds. Make a mayonnaise of rapeseed oil, egg yolks and a

Calf Vitello Tonnato

Beat the egg yolks with a little lemon juice and a little salt. Stir the olive oil in a little while. Blend this mayonnaise with tuna, capers and anchovies. Taste with calf slice, pepper, lemon juice like tomato diced and possibly. salt. Cut pepper, garlic

Scallops with garlic

Put a pan with a little oil and butter. When it's warm, put the scallops, garlic parsley and salt in and stir a little round so that they are shaken easily on all sides. Finally, get a little rasp and shake up for the last few minutes. Eat them warm with br

Ostegratinated scallops

Mushrooms are cut into slices and swirled in butter. Mussels are turned in and the sauce is added. Boil and season with salt and pepper. Distribute in refractory bowls. Mix the cheese and the rasp and sprinkle over. In the oven 5 min. At 225 degrees C.