Recipes with Butter

Cracked crossbones with green cabbage and potatoes

brine: Boil all the ingredients together into a pan so that salt and sugar are dissolved. Cool the salt layer and pour it over the crosspiece in a deep dish or pan. Let the meat be covered by the salt layer and style the saucepan / dish in the refrigerator fo

Taffeta with curry grease, vegetables, pebersauce and rhubarb chutney

Cooking the meat: First turn on the oven at 250 degrees. Scratch so oily on the steps in rudder pattern. Put the steps in a refractory dish or in a frying pan, season with salt and pepper and brown steps in the oven for approx. 20 minutes. Then turn down a

Paprika cake with potatoes and salad of savoy cabbage

Pot Court: Brown the meat in butter and oil in a saucepan. Add chopped onions and let them turn golden. Add 1 dl of water and then simmer the dish for 1 1/4 hour with frequent stirring. Put in a small bowl of yeast, maizena and paprika and pour into the pan w

Farmor's Apple Pie

The butter is melted and the milk lunes in it. The lemon shells are torn apart. The ingredients are collected and whipped easily to uniform dough, which rises ½ hour. Bake in melted butter. Tastes delicious with jams and sugar.

Nonner (Apple Spoons from Lolland)

The butter is melted in the milk and mixed with the flour. The eggs and cardamom after taste are added. Let it rest for 15 min. The yeast is stirred in a little lukewarm milk and added. It's all good and upright for 2 hours !! BEWARE! It raises more than yo

Quail in cream sauce

Clean and rinse the quails and sprinkle them with salt and pepper. Bring half grapes in them together with a little butterballs. Close for opening. Brush them in the rest of the butter in a frying pan. Sweat the heat and pour the spirits on. Let it boil a litt

Quail in Cantarelsky with puff pastry

The quails are boneless (not the thighs), browned at very high heat, seasoned with S + P. The legs are browned in a saucepan, seasoned and the water added, simmer for approx. ½ hour. The fund is used for the cloud. The canterelles are halved and divided into 1

Quail with goose liver

Quail slowly in butter, saucepan or similar. Step after the chest, that must be pink. When finished, the thighs and back are removed. This is returned to the saucepan, where it sits quietly for approx. 10 min. Now you can either add whipped cream or water. Wit