Recipes with Chicken stock

Farsert Vagtel m / mushrooms - pom rösti and roasted oysters

Quail bones - you can buy quails where the hull is taken. Otherwise remove the upper thigh, scratch down the leg on both sides, push the meat back and cut the thigh off at the joint. Some different mushrooms are used, which are cooked on a pan. The wool

Quail in apples

Put the raisins in soft in calvados. Cut the spine off the quails and remove the ribs but let the sternum side. Wipe the birds clean for blood and remove lungs and other impurities. Season well with salt and pepper. Pour apples to 1 cm thick. Fill some rais

Stired pearl breast breast on oven baked herbs

Celery - Carrots - Parsnip - Onion and Rosemary, cut into suitable pieces and put in a deep frying pan. Spoon a good olive oil and bake in the oven for one hour covered with stanniol at 170 degrees. Sauce of chicken stock Chopped chalot cloves are sautée

Garlic Soup

Garlic peeled and chopped well. Tomatoes are scalded and flaked. Cut into cubes. The white part of the porridge is cut into slices. Parsley chopped roughly. Red pepper is cut into smaller cubes. The garlic are switched to the oil without taking color. Pears, r

Rabbit with beetroot and butter diced potato

The fillet is peeled off and baked on the pan and cooked in the oven. The red meat is cut into strips and baked in oven with honey for approx. 20 min. Cooked potatoes cut into slices and put on a piece of butter dough and baked in oven at 180 degrees for appro

Persian soup with Norway lobster

The chicken fennel is leveled with the maize flour, add cream and cream cheese and boil blank. Season with salt and pepper. The parsley is rinsed thoroughly, slightly removed and chopped well. The residue is purified in the blender with a little of the soup an

Brunkel with honey-glazed bayonne skinke

Divide the cabbage into four pieces and cut it across into fine strips, blanch it in boiling water, drain the water, let the cabbage drip into a sieve. Melt sugar in a large pot and let it caramelize, add the butter and put the cabbage into the pan and turn

Grilled Yellow Fine Tuna served with crab polenta, ruccola salad, rosemary brucette with scallops and truffle fumet

The tuna is cut into 8 equal pieces. Lime juice is lubricated with a little olive oil and spiced with meldon sea salt. Must then last for half an hour. The polenta is boiled in the hens fund. When the polenta is finished, mix it with the crab meat and greas