Mains recipes

Whiskey Pieces

The bristles are cut into slices for thick medallions such as beams easily flat. Brown in butter on a very hot forehead and remove. Whiskey poured on the forehead and ignited. Beware of the flames. When the whiskey is burned add red wine and broth, smooth t

Lamb with rosemary and thyme

Keep the lamb cool and remove excess fat and barrier. Peel the potatoes and cut them into thin slices. Distribute the potato slices into a refractory dish. Cut mustots and garlic in quarter pieces and spread them around the potatoes. Then put the reheated club

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

Lamb with fried potatoes and red onions

Cut down the leg from both sides of the club. Stick 8 holes (about 4 cm) evenly distributed throughout the entire club. Pour half of the salvia, salt and a fat garlic into a mortar. The rest of the sage is added whole. Add two tablespoons of spicy olive oil an

Ostrich calves

Cut the vegetables into small pieces. Pil dropped and stabbed the carnations. The veal loosened from the legs with a sharp knife. Rub with salt and pepper and turn it into flour. Heat the grease in a pan, put the calves and let them brown for 10 minutes. Add t

Kalvehale gourmet

The tails are divided into the joints, browned in the margarine and twisted quietly, while the leeks and carrots are arranged. The vegetables are added in large pieces. The dish smashes 45-50 minutes with moisture and spices. When the dish is almost tender,

Kalvehjertesautè

Turn the calf hearts with salt and pepper and stir them quickly in a very warm wok with butter and oil. Take the meat up. Now sip finely sliced ​​onions for 3 minutes. And add cleaned mushrooms in a quarter. Leave them brown and sprinkle with broth and simmer

Full-bodied calf heart

Rinse thoroughly and thoroughly clean the "worm" or allow the butcher to help. Remove tribes and tendons. Dip the heart with paper from the kitchen roll. Sprinkle some salt and pepper into the heart. Bowl of parsley. Assemble heart and fasten with meatballs. S