Recipes with Cognac
Wipe the quails and sprinkle salt and pepper into them. Tie a wine blade and a very thin slice of spoon about each bird. Brown the butter and raise the quails in it without adding the liquid. Flip them often. Remove the sprouts and wine leaves after 5-6 minute
Soften the butter and stir the flour in, then the egg yolk, add the chopped almonds. Peel the dough together and make walnut-sized balls and put them on the baking sheet. Insert any. A whole carnation at the top of each cake. Bake approx. 20 min at 175 degrees
Mix all the ingredients in a large punch bowl with a lump of ice. If it is too dry, add some sugar. Decorate with a little lemon peel. Gives 25-30 cups.
Place 4 glasses in the refrigerator one block before serving the cocktail. Pour Cognac, Apricot Liqueur and Pepper Mint Liqueur in a Shaker with the Broken Ice and Lemon Night. Put the drink into the cold glass and place a lemon rider on each glass.
Stir together with ice cubes and pour into a cocktail glass.
Gently mix in the above order in the shadow glass so that they lay in layers.
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