Recipes with Chicken broth

Kalveschnitzler with lemon sauce

Lemon juice, peel and olive oil are whipped together. The meat is marinated in the fridge for 1 hour. Remove the Schnitzler from marinade and fry for 2 minutes on each side of oil. Take off the pan and put on a dish. The pan is boiled with marinade and brot

Glazed berberiand breast with rösti

Peel the skin on the gingerbread and season with salt and pepper. Stir them in the oven for 10 minutes at 180 degrees C. alm. oven. Grease the skinside with honey and give them 5 minutes at 200 degrees C. alm. oven. Then they will rest wrapped for 20 minute

Greek pea salad

Boil the potatoes in the bouillon for about 20 minutes. Sprinkle some of the bouillons mixed with wine oil and garlic battered bay leaves and lemon juice in a saucepan. Clean the mushrooms and deli, the tomatoes are divided and the kernels are removed and cut

Spring soup with radishes

Cut the potatoes into the tern and fry in a little butter with onions and parsley. Add the broth and boil the soup for 15 minutes. Blends and loves evenly. Pour the soup back into the pan and let it boil and taste well. Add cream and sliced ​​radish and choppe

Struds and broccoli in oyster sauce

Stir the marinade together and let the meat take ½-2 hours in the fridge. Shake the sesame seeds 2 min. On a dry forehead. Divide the broccoli into small bouquets, peel the stem and cut it into spell. Boil broccoli bouquets and stir in ample lettuce wate

Sea bass medalion shaken in olive with red pepper sauce and vegetable bottom

Red pepper sauce: Start with the peppers: Cut each pepper in 4 pieces and behind them with the skin side up for approx. 10-15 min. At 200-220 degrees until the skin turns dark / black. Take them out, put them in a plastic bag and let them cool off. The skin c

Braised forest pigeons

The forest pads are seasoned and inside with salt and pepper. Heat the oil and season the onions with low heat. Put the pigeons in and brown them on all sides. Add bacon, vermouth and broth. Bring the dish to boil and let it smear at low heat for 1½ hour

Wild boar chops with blackberry sauce

Sauce: Sweetened a couple of minutes in a pan in the butter with the spices. Sprinkle the flour and sprinkle with wine and broth while whipping. Add half of the blackberry and cook the sauce approx. 10 min. By steady heat. Rub the sauce through a sieve and war