Recipes with Eggs

Variation of poussin

Hull, bones and trimmings from the carving of poussinerne. 500 g of vegetables for example, leeks, celery, carrots, onion and persillerodkrydderier (whole pepper, Bay leaves, salt and top from parsley root) Garnish: flat-leaf parsley Approach Poussinern

Poussin in cocotte on lun beetroot salad and tarragon sauce

Thighs boned, placed a cut on each side of the thigh and leg. The breasts are taken from the hull and bifileterne taken from the breasts. The skin is removed on the thighs and breasts. Bifileterne chop at fast hakkeren along with parsley and mushrooms to a rea

Tarteletter with cheese stuffing

Tarteletterne filled with chopped ham. Eggs, grated cheese, cream and salt stirred together and pour over the ham. tarteletterne bake in the oven at 200 degrees for 15-20 min. serve immediately.

Lemon Braised Shoulder Of Lamb

Lamb shoulder boned, bone end saves of shaft and polished. The bow is filled with citronfiletter, dill and a little Rosemary, seasoned with salt and pepper and laced. The herbs are cleaned and cut into appropriate pieces to braiserunderlag. Bow Brown of in bra

Rubinstein cake

Grate the marcipanen on the delicate part of the tearing iron. Mix the icing sugar and antler salt well and term it in marcipanen. Beat the egg whites to a slight foam (not stiff). Tube marzipan mixture along with the egg whites to the macaroon batter. Fill it

The basic recipe for wienerbrødsdej

Yeast, milk, spices, as well as 100 g melted, håndvarmtsmør is stirred together. The egg, except a little for brushing poured in along with the flour, the dough with a spoon, covered with cloth cast on and made withdrawals. When it is breezy, kneaded it wit

Beetroot meatballs

MOSS beetroot and potatoes in food processor and add the other ingredients. Form into meatballs and turn in the Breading. Increased by good heat in oil for about 8 mins.

Traditional Icelandic fish balls

Notch or mal fiskefileten and the onion, and mix in a bowl. Add the dry ingredients and mix well. Add the eggs and milk as needed. Form small buns with two spiseskerer or by hand. FRY in oil or butter over low heat until they are finished. When fish doug