Recipes with Cognac or dry sherry
Salads Pepper Root vegetables URf.eks. Celeriac Salt ...
The pheasant: Pheasant skinned and boned. Skins and bones are boiled with water and possibly. root vegetables for a powerful broth, which can be used in pateen instead of the 2 dl. Light Foundation, which is mentioned under the forcemeat.
Marinade: Stir tog
Desserts (cold) Salt Bumped cloves Cognac or dry sherry ...
Boil agar-agar in milk, stir it with sugar, brandy and spices and add squash bog. Mix everything well.
Whip the cream to rigid foam and fold it gently in squash mixture. Pour the mousse into a lightly buttered mold or serving glasses.
Please note that ag
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