Recipes with Unsalted butter

Le Trou's Mouclade

Let saffron pull in wines ½ hour. Saute the shallots in the butter to 6 they are soft, add the herbs and wine and simmer 1 min. Pour the cleaned mussels in, cover with tight-fitting lid and shake the Pan occasionally (do it over strong heat). Check after 3

Turbot with potato skins and saffron sauce

Mousseline: Salmon and egg blended into an empty lot and slowly add cream, run in the blender until it is smooth. On darnes lubricated first mousseline forcemeat, then added "potato scales". The fish are met on a greased plate and put under the grill in the ov

Forest pigeons with plum sauce

Order wood-pigeons in wild handler. It should preferably be young, but it is not always possible. Ask vildthand to clay on time, the hang of duernes age. After the wood-pigeons and rinse them clean. Dry them and rub the inside with a little coarse salt and pep

Deer with chanterelle mushrooms and seasonal vegetables

Rådyrryg: cut the fillet from the leg and place it aside. Sauce: cut the anchovies into pieces and brown them in a large frying pan with onion and carrot. Add the red wine and a sprig of thyme, reduce to 1/3. Pour the veal and Cook, covered, on Fund for abo

Filled chocolates with orange truffle

Melt chocolate over hot water bath and finally with proper tempering, first up at 48 degrees and then down to 30 degrees. Brush the mould with chocolate and then fill the holes up. Pour the excess off. Let this solidify completely. Whip the cream with butte

White chocolate-limone

Melt butter, chocolate and cream together over the water bath and let it cool. Stir so the few drops of essence in. Alternatively can also be used a few drops of orange liqueur. Let the mass to cool and congeal into a few hours. Tril as bullets, but keel regul

Martinmas Bailey Truffles

Chop the chocolate very fine. Bring the cream to the boil. In a bowl, pour the chopped chocolate is placed above the hot cream in a very thin beam, while stir with a spatula so it blended well without dividing. When all the cream is poured into molten chocolat

Martinmas raspberry truffles

Bring raspberries and sugar to a boil, chop finely and pour the hot chocolate mass down gently in the chocolate into a thin beam, while you touch, so the mass not separates. When the finger is hot met the butter in, in small cubes, and finally season with spir