Recipes with Butter

Pigs with earthquakes and port wine sauce

The meat: Order the piglets at the butcher a few days in advance. Rinse the pork nuts and put them in a saucepan. Add white wine and water to cover the meat. Bring the liquid to boil and foam. Add carrot, onions and chives cut into suitable pieces as well a

Pig duck with pea puree

In leavened water with a spice bouquet, the tongues boil around. 1½ hours and cool in the bullet. The tongues are cut into the tern. The finely divided vegetables spin well in butter with broth. When they are tender, they are purified and placed in a saucep

Farsized Salmon Trout in Aspic.

The salmon thread is emptied, the finds are cut and cut along the back. Carefully remove the backbone, which you must not throw away. The fish is then cooked in the Spice Soup and allowed to get cold in the soup. Cook the prawns and crabs as usual and cook the

Trout like in Piedmont

Ask the fishmonger to clean the trout. Cut it into fingernail slices. Sprinkle a refractory dish with the melted butter. Chop carrot mustard and onion celery very well and spread them in the dish with the spices. Distribute the fish upstairs with a few chunks

Steak with chicory purée and grated horseradish

Boil the chickpeas in a little milk and water. Pure when they are ready. Bring them in a pan of oil and warm them up. Add the rest of the ingredients. Keep it warm. Take the majors, remove the top and bottom and divide them into four. Bring them in a hot pot a

Chickpeas with cottage cheese

Soak the peas overnight. Boil them tenderly for approx. 60 min. Chop chopped onion, squash and mangold in butter. Add half of the chickpeas and 2 dl of boiling water. Find the rest of the chickpeas in a meat chopper or blender and add the dish together with

Oksebøffer with potato chips

Potato flakes: Mix the cheese and potatoes in a bowl. Put the potato mixture into small peppers (a about 1 1/2 tbsp.) On 2 plates with baking paper. Press the tops flat (about 7 cm in diameter). Dip the flakes with butter and sprinkle them with a little peppe

Buffet Spear

Put the spears in cold water for approx. 1/2 hour. Cut off all the meat for any tendons and obstacles. Cut the 4 kinds of meat in each 24 tern (about 2 x 3 cm). Dodge the flowers, remove the stones and cut the flowers in 48 pieces. Divide the bacon slices in t