Recipes with Butter

Cajun Calveshaler

Cut the calves into smaller pieces and cut the vegetables. Heat oil and butter in a pan and brown tails. Add the vegetables, a little salt, pepper and broth. Let it simmer under the lid for 2-2½ hours until the meat is tender. Remove the meat, terminate

Kalvesteg with sherry sauce

Peel the calf's fat edge. Bind cotton yarn about steps 5-6 places to keep it together. Place the steps on a griddle in the pan and sprinkle with salt and pepper. Brown the ladder at the bottom of the oven. Screw down and pour water into the frying pan. Step th

Calvescale with truffles

Slice the meat slices with the back of the hand and turn them into flour, seasoned with salt and pepper. Shake redundant flour and brown meat slices in plenty of butter on both sides. Add the wine, put the freshly ground parmesan on the meat slices and sprinkl

Calf fillet with mushrooms and red onions

Calf fillet: The red onions are cut into small thin boats. The bacon in strips and mushrooms is cut into slices. The sliced ​​herbs and mushrooms as well as the ham were tendered on a forehead in the butter. Cut under a calf pocket and fill it with mushroom

Calf with sauce of goat cheese

Brown veal in butter until finished, pick it up. Pour the shallots and cut them into slices. Also brown them in the butter. Deglacer the forehead with a little white wine - a spoonful. Add two spoonfuls of dried grated goat cheese and stir well. Then cremefrai

Paned calves with cold mustard sauce and marinated cauliflower

Boil the rice as indicated on the package. Sprinkle the cutlets with mustard and turn them into spices with spices. Stir the chops in the butter for 4-5 min. on every side. Stir the ingredients to the sauce together and let the sauce pull in the fridge. Sprink

Lime-marinated calf chop with vegetables

The chop is spiced with pepper and the edges are scratched. The meat is marinated in fried lime-shell and juice for approx. 1 hour. Turn the meat occasionally. The beans are cooked crisp for a few minutes, cooled in cold water and cut obliquely in "tips". U

The bishop's calf frieze

Cut the meat as a 4-lined cube, grind in oil on the pan and then in a oven on grate at 150 degrees C for approx. 10 minutes. Remove the meat and allow it to rest for 10 minutes. The vegetables are cleaned and steamed / boiled in salted water. Melt 50 grams