Recipes with Cognac

Norway lobster stuffed turbot filet with lobster sauce

Sauce: Lobster Fund is reduced to approximately 2/3 share. Cream Sauce and added further into to 2/3 share. Ajay season with brandy, salt and pepper. (The sauce may be smoothed over with a little corn flour) Turbot fillet The herbs are chopped and stirred

New Year's Eve Lobster In

Bring to boil the brine to a boil, it must be a waste of boiling. Com lobsters in brine with head first, beware, it can turn off with the tail. Boil lobsters 12-15 minutes after which they are taken by the heat and draws about 1 hour until cold. Cut the cla

Fell in love with lobster tails

The raw tails dust the skin with flour, salt and pepper, and turned over in 2 minutes in Golden butter on a frying pan. Shake the Pan so they trundle around. Be taken up. Pour whipping cream, tomato paste and extra butter into the pan. Cook the sauce in 3-4

Brøndkarse soup with råstegt lobster and lobster foam

Hummeren killed in boiling water, about 2 minutes, and the meat is taken out. The shells Brown in hot olive oil, vegetables, horseradish, flamed with cognac. White wine is added and reduced. Water is added. Boil about 10 minutes, then sifted and reduced. Th

Carrot salad in the festive clothing is

Clean and grate the carrots fine. Let the raisins in brandy to pull it is absorbed. Pour them over the finely grated carrots. Stir the dressing together and serve the salad on fresh lettuce leaves with a growing, top dressing on and sprinkle desiccated coconut

Ginger sorbet

Cut the ginger into slices about the size of a fingernail. Halvér cocktailbærene and put them in a bowl with the ginger. Smear with cognac. Let it stand and pull. Share the eggs and set whites aside. Yolks poured in a bowl together with the sugar and ginger sy

Shrimp cocktails

The salad cut into fine strips. Mix salad with shrimp in high serving glass. Mix mayonnaisen with tomato juice, English sauce and brandy and pour it over. Let shrimp cocktail stand 2 hours in the refrigerator before it is served with toasted bread and white

Stinger

Shake with ice and serve in cocktialglas