Recipes with Madeira

Old-fashioned Sunday's trifli

Cream: Egg yolks, sugar and cream are stirred together and heated until it starts to be even, but do not boil. The house block is soaked 2 min. In cold water and melt in the cream, flavored with vanilla. The cream is cooled. The macaroons are sprinkled wit

Madeira marinated snails

The snails are marinated for 12 hours in the marinade, then mixed with cream fry to a thick mass and cooled. Serving suggestion: 1) Baked Bake pieces of butterflies into suitable pieces, and snap the screw. Ironing with egg white. Bake in the oven at 200 d

Calfallions with truffle sauce

When the brown fund is in place, you should make the duck mousse: 1 small bag of thawed ducks cleaned for seniors. Boil in so much red wine that it only covers. Season with salt, pepper from the grinder and thyme. Cool. Run on the blender with as much cold but

Russian Calf Chops

Pan the chops in egg and rasp. Step them on a forehead for about 3 minutes on each side. Mix in a saucepan of cream with flour, tomato sauce and mushrooms. Pour water and madeira in. Bowl the chops into the sauce, cover with lid and steam them for 20-30 minute

Alexander Pudding

Chop the fillet and let sukat, pomeranian shells and raisins draw with Madeira for 1 hour. Soaked house blossom in cold water. Bring the milk to the boil. Sprinkle the eggs and whip egg yolks and sugar thick and foaming. Sprinkle some of the boiling milk in

Madeira marinated baked beef tenderloin

Marinate the blackberry in Madeira for 1 day. Dip the butter dough following the instructions on the package. Lay the slices a little over each other - squeeze and roll out the batter. Grab the tenderloin into the dough. Brush the butter dough with whipped

Madeira sauce

Butter melted on the pan or in a pan, add the flour and stir in the butter. Soup and cream are added with stirring and boiled. Taste if Add with salt and pepper and add Madeira to taste. tips: Beware of salt from the soup.

The phase in Madeirasovs

The phasan is cut into 4-8 pieces and browned in a pan and gradually put into a frying pan, preferably with the heart. Salt and a little pepper sprinkle on. The frying pan is boiled with broth poured over the pheasant together with Madeira. Underneath the smal