Recipes with Cold butter, diced

Champagne Sauce

The onions are chopped fine and sautéed in butter, do not brown. The champagne is poured and boiled for 5 minutes. The cream is added and cooked well. Season with salt and pepper. Before serving whipped cold butter in.

Pasticcio (baked spaghetti)

Dough: Bring flour, butter, sugar, egg yolk and half of the water into a food processor. Blend until it forms a ball, if necessary add the rest of the water. The dough was smoothed on a floured table. Packed in a film and put in a refrigerator. Filling: T

Lobescoves

Give the meat a short boil and rinse with cold water. Put into a new pot and pour broth, bay leaves, onion and pepper. Cook with low heat for approx. 35 minutes after which the potato plants are added. All of it is cooked tenderly and seasoned with salt and pe

Oven grilled halibut with potato chips with fresh ribbon spaghetti and champagne sauce

Fish: Spinach is blanched in boiling water. On the fish first put a layer of spinach spiced with salt, pepper, fried nutmeg and a slight lemon juice. The potatoes cut into thin slices are laid up on the roof. Lubricate easily with olive oil. Bake in the oven a

Steamed white asparagus with parsley

Asparagus peeled and boil carefully in water added to salt until 5 to 8 minutes depending on size. While the asparagus boils, the sauce is made. Be sure to have all the ingredients standing ready. First put butter, then parsley in a spelled blender. 1/3 of the

Carrot jam with butter sauce

The carrots are cut into slices and boiled tenderly in the cream. Run the mixture to a mash and chill before adding the eggs, taste well. Pour the mixture into portions and leave them at 150 * for 1 hour. Boil the saucepan and cook with the butter. Do not b

Crumbling with berries

Rinse the berries and dip them dry. Mix berries and sugar together and let it pull for 10-15 minutes. Crumbberries: Bowl flour and coconut flour in a bowl. Add the butter and crumble it to large breadcrumbs. Mix sugar and nuts in. Distribute the berri

Roasted halibut with snails, onions and parsley

Heel the hillefly on the forehead in a little oil until the pieces become nice golden. Season with salt and pepper. Thin slices of garlic are blanched quickly in boiling saline and cooled in ice water. They are drained to fry brittle in a little warm oil. T