Recipes with Unsalted butter

Veal cutlet with grapes and asparagus frikassé

Calves koteletterne made ready for frying. Wind ruerne halved, stones removed, and the grapes are dried in the oven for about 15 minutes at 160 °. Bacon and shallots cut into very small cubes. Asparagus, cut on the bias and made ready for steaming.

Guineafowl in port wine cream in

The birds are boned and thighs folds down on the leg so there comes a collar around the thick part of the thigh. Brown first in a little butter in frying pan and FRY further in the oven at 200o in ca. 15 minutes Port wine and white wine as well as fund pour

Guineafowl in port wine cream II

The birds are boned and thighs folds down on the leg so there comes a collar around the thick part of the thigh. Brown first in a little butter in frying pan and FRY further in the oven at 200 Degrees for about 15 minutes Port wine and white wine as well as

Sennepkrydret Rabbit Stew

Cut the rabbit in serving pieces and sprinkle salt and pepper on them. The onions peeled and chopped. Heat the butter in a frying pan, add the rabbit meat, liver and the chopped onion. Saute them, stirring with a wooden spoon, the pieces of meat are beautifull

Roast fallow deer Club

Fallow deer mallet boned and trimmed (trimmings and the leg will be used for gravy). Parsley and spinach picked and thoroughly rinsed. Mix in lightly salted water. Pressed free of water and chop lightly and seasoned with salt and pepper, is filled into the bon

Cajun Tarteletter

Heat the oil to start smoking, pour the flour in and stir about until it is golden brown, ca. 2-3 min. This is called a roux. Remove from heat and immediately got pepper, onion and celery in and stir until it is cooled. In the meantime, heat the cream to

Pigvar 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

Orange truffle

Heat the cream to just below the boiling point and take it off the heat. Melt the butter and the 2 kinds of chocolate in it and taste the mass with orange juice, Cointreau and orange oil. Pour the mass in metal capsules and garnish, if desired. with candied or