Recipes with Tarragon
Cut calves topside in pencil thick strips of about 3 cm. length. Heat a skillet with high sides (sauté pan) up, warm a little oil on the kødstrimlerne and Brown quickly on all sides. Take the meat from the Pan and keep it snug, put it on a large plate and cove
Fill the mallet with salt, pepper, garlic and parsley, and sew it together or use kødnåle.
Mix oil, oyster sauce, spices and/or herbs, salt and pepper to the marinade and put the mallet herein at least 6 hours, preferably the next day. Turn it occasionally.
Breasts cut of pigeons (the gulls) (thighs can possibly be served á party, or saved to a confit or second starter). Breasts Brown lightly on the forehead for about 4 minutes.
Father: Turkey meat that is cut into smaller pieces, blended in the food processor
Cut the clutter and top of Darin buds. Came the onions in a bowl with boiling water. Let them stand for a moment, the soft shell of arrow. Cut the Turkey Breast into cubes. Soak the dried forest mushrooms as directed on package.
Melt the butter in a heavy S
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