Recipes with Eggs

Veal sausage meat-spear made on the grill and served with mint sauce

Turn on the grill. Grilled bread: Pipe water, salt and yeast together. Knead the flour in a little at a time. The dough may be a little wet in the let the draw 45 minutes. Portion dough into 8 parts and printing them out for pancakes, ca 10-15 cm. in dia

Mushroom stuffed poulard tournedos, celery dolmer and soufflé in spinach, sauce orange and ristimbale

Poul standards cleaned well. Freed from the skin. The 4 poulard breasts and a bit of lårkødet is cut of, plumped out, placed on a buttered piece of parchment paper. Mushrooms, dill and onion chopped fine, sauté in butter tilsmages with salt and pepper, cool

Chicken with green lid, Rodselleri salad and Bulgur pilaf

Heat the oil in a frying pan or thick-bottomed saucepan and Brown poultry pieces on all sides over the right of strong heat. Place them in a greased ovenproof dish. Mix ingredients for dough – easy in a food processor or blender, where ingredients are added in

Chicken alla marengo

Part poularden in 6-8 pieces and brown them in the fat in a frying pan or Saute pan. Chicken, bleep and udkern tomatoes. Chop them roughly and came to them by the chicken. Add water, garlic, salt and pepper and let the right roast 45 min's mushrooms and Pearl

Baked chicken with sausage meat

Poularden cooked tender. Cool "picked in neat pieces". Forcemeat stirred not for real. The sauce bake up: Margarine is melted, herein is complied with the flour. There have to thin water down up with cream, sherry and possibly. broth from the chicken, for i

Salmon stuffed poulard tureen

Udben poularden by cutting it up along the back and work along the legs all the way around, the remote also lårbenene. Drag the femur into the body. Chop laksekød with shallots and salt on food processor and add cream and eggs. Season with pepper and nutmeg an

Stuffed Curry-poulard

Rinse bird well and rub the outer and inner with salt and pepper and a bit of ground ginger. Father: Stir the meat with shredded onion, egg, bread crumbs and parsley and season to taste with salt, pepper and thyme. Fill the forcemeat into bird and close wit

Julepoussin, stuffed with calf

The potatoes shall be laid over. The bread cut into cubes and soaked in milk. Forcemeat is stirred together with onion, nutmeg, eggs, and it macerate broke. Seasoned with salt and pepper. Forcemeat is filled into the poussinerne. Poussinerne made in a baking p