Recipes with Butter

Quail in grape sauce

Sprinkle the quails with the spoon and fry in butter in a saucepan with high heat until they are browned. Then screw it down and the junk berries easily broken into a mortar are added. After 3-4 minutes, white wine is added and the quails boil for approx. 15 m

The hunter's winning hair

The hair is divided into smaller pieces, part the thighs in the joint between the thighs and legs and divide the back in 3-4 pieces across. The batter is cut into small cubes and browned with the harness pieces for approx. 75 g of butter - this is best done i

Potting hair in cream sauce

Herbal parties mentioned in the previous recipe, and the pieces are baked in butter on a pan or in a saucepan, seasoned with salt and pepper and small stews with a little of the broth under the hood for 1-1½ hours. During the frying, add a little more broth an

Chicken stuffed with fruits

The chicken is rubbed with salt, ginger and peppers. Then fill with pieces of apples, pear and banana - peeled. Tie together and put the chicken with your chest up in a refractory dish. Brush with oil and soy. Stir without lid in the oven on a shelf at the bot

The phase in Madeirasovs

The phasan is cut into 4-8 pieces and browned in a pan and gradually put into a frying pan, preferably with the heart. Salt and a little pepper sprinkle on. The frying pan is boiled with broth poured over the pheasant together with Madeira. Underneath the smal

Phasan breast with dumplings and leaves of sprouts

Fingers are chopped with chopped veal and pork, eggs, grated apple, chopped parsley, salt and pepper. The fathers are distributed on the 4 breast pieces, which are tightened by wrapping with bacon, bacon or better yet with the fat net, if available. The bri

Phasans in cabbage

The cabbage is boiled in water and pressed and placed in a saucepan and mixed with the sliced ​​onions and spices. The pheasants are well browned in soft brown and laid to the cabbage. Under the lid they are slowly steamed. Then cut them into suitable pieces,

Braised quails

Clean the quails for remaining feathers and rinse out and inside. Then the filling is prepared. Parsley, basil, onion, garlic, and half chicken bouillon chopped well, like in the food processor. The mixture is filled in the quails. In a steamer, butter an