Recipes with Butter for Browning

Phasans in cream sauce 02

The phases are made available. The fries are stirred with rasp, egg, cream, salt and pepper. It is filled in the pheasants. The pheasants are wrapped with bacon and brune in a saucepan. The wild cloud and half of the flow are added. The phasans are roasted

Beef roast with sour and sweet w/herb sauce

Warm butter up in a pan, Pat Roast with paper towel. Brown it on all sides by good heat. Add the herbs, garlic and boulion. Let the roast simmer 1 ½-2 hours, covered. Turn on and off. Take the roast up and let the rest 10-20 min. before slicing. Blend sauce

Pheasant with cranberry and dates

The birds are washed and dried and rubbed with salt inside and exterior. Brown them in butter in a frying pan. Take them up, and Brown onion. Add the white wine and chicken stock, and put the birds back into the pan. Roast, covered, for 30 minutes. Take the

Reindeer fillet with honey roasted potatoes

Reindeer fillet Brown in butter in a saucepan. Whipping cream, salt and pepper are added. The FRY in low flame for 20 minutes. The potatoes are cooked. The toasting of honey on the forehead. Add butter and potatoes Brown. Cranberries are cooked up in a litt

Poussiner with figs in pepper sauce

Sprinkle the purified poussiner with a little salt and pepper inside and outside. Brown them on all sides in the butter in a deep pan or saucepan. Remove pan from heat (and remember to turn off the hood), pour the cognac, and flamber. Set the pan on the heat,

Cuvette with winter herbs

The meat is seasoned and Brown everywhere. Meanwhile, clean the vegetables and cut into appropriate pieces. Superfluous fat is poured from the meat, the vegetables are added, and a little water poured in. Give the meat about 2 hours at very low heat. The

Ostrich-rose with bigarde-sauce

Peel citrus fruits and remove the white membrane. Cut the shell in super thin strips and give them a rehash in water. Rinse with cold water and dripping of in sight. Arrow and chop the onion finely. Brown the meat on both sides of the fat in a pan. Take the

Ostrich steaks with grape sauce and potato gratin

Peel the potatoes and cut them into slices. Stir the cheese soak with milk. Put the potatoes in a greased ovenproof dish and pour cheese mixture over. Cover the dish with aluminum foil and style it in the oven at 200 degrees C for 45 minutes. Remove the foi