Recipes with Whipped cream

Chicken liver pudding with green pepper

Chop pork and teaspoon twice through the meat machine. Remove years and possibly. Bile drawings on the chicken pupils. Chop liver and the chopped chalot cloves once through the meat machine. Mix eggs, lemon lemon peel and parsley with chopped meat and season w

Chicken liver post with portvinsky

Clean, rinse and dry the liver. Bring them to a food processor / quick starter and chop them at the fastest speed for approx. 5 sec. Add the remaining ingredients and chop approximately 5 sec. Pour the mixture into 8 porcelain or aluforms (a about 1/2 dl). Beh

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

Lime-marinated lamb chops with vegetables

Sprinkle the chops with pepper and put them in a plastic bag. Came on lime juice and scallops. Leave the bag in a refrigerator for approx. 2 hours and turn the chops occasionally. The marinade is discarded immediately after the end of marinering. The beans

Lamb steak with garlic tomatoes and bulgur

Place the broken wheat kernels in soft overnight. Cut the top of the tomatoes. Divide the garlic into quarters and chop garlic and thyme into the tomatoes. Bake the tomatoes 1 hour at 150 degrees Boil the wheat kernels and bulgur 10 min. In broth. Come peas

Calffish rolls with cheese filling

Rasp the soap in the water for a few minutes or the potatoes moses. Mix the meat with salt, pepper, rasp or mashed potatoes. And water. The mixture is stirred for a father with egg and cream. Grease the dad on a water-washed cutting board for approx. 1 cm.

Braised bristles with herbs

Place the bristles in cold water for 1 hour. Boil them in salted water 2-3 minutes. Rinse them immediately in cold water and remove obstacles, veins and other impurities. Chop the onions and tear the carrots. Cut the pores well. Season the vegetables in the

Braised calfskanker with cabbage sausages and herb fryassé

Sprinkle with flour and bake in the pan. Season with salt, pepper and fresh thyme. The bouillons are poured at the calves, so they are approx. Half covered. The dish is braised at low heat for approx. 1½ hours. Make sure the liquid does not boil away. The l