Recipes with Butter

Fasan a la Normande

Rub the pheasants with salt and pepper and brown them quickly on the forehead in half of the butter and pick them up. Peel the apples and remove the core. Slice them into thin boats and pour them golden on the forehead in the rest of the butter. The appl

Coq au wine, chicken in wine

The chicken is divided into smaller pieces. The bacon is cut free of heavy and cut into narrow strips that fry with the small pinned onion (buy the frozen if you are going to make it easy). When this is golden, put the chicken pieces with garlic cloves and the

Braised pheasant breast with wild accessories

Fund: Clean the pheasants for any. Remnants of ingots and feathers. Cut them out in thighs, back and chest pieces. Brown thighs and back in a pan with 2 onions in a quarter, 1 carrot, ¼ celery in tern and parsley stalk. When the onions have taken color pour w

Rosemary Sauce

Warm the fund on the forehead. Pour the wine and let it boil for a few more minutes. Whip the butter and boil for good heat. Season with salt, pepper and a little rosemary, freshly chopped or dried.

Chicken fried in the oven with a single dish

The chicken dries up. A jar of rice is half filled with one-piece wine and put on a grid on the bottom groove into a hot oven 175 degrees. Meanwhile, chop the chicken into 4-6 pieces with salt, pepper and rosemary letbrunes in butter on a frying pan, and

Agerhøns with apple celeriac

The apples are peeled, frozen for kernels, cut into both and boiled in butter with a couple of tablespoons. water. When the apples are boiled, peel the peeled celery and cook with the apple pie, which is seasoned with a little sugar, salt and pepper. Egg yolks

The phase from Brogården

It cleaned possibly. Thawed, pheasant filled with apples, salt, pepper and approx. 2 slices of smoked bacon. The bird closes with a ladder or ties with a string. The phases are now poured into a pan with the other spoon discs cut into strips. Then add salt,

Chicken pot for friends

The chicken, if any. Thawed, handed out in porridge pieces. In a frying pan letbrune the butter, the crushed garlic and the chicken pieces are brune, season with salt and pepper and gradually put into a saucepan. The diced tomatoes with the broth and broth are