Recipes with Salt

Fu Yong Hai (Chinese omelette)

Beat the eggs lightly with the finely chopped leeks, celery, salt and pepper. Cook the frozen shrimp for a moment. Arrow them and cut them up in the back to remove the black string. Cut the shrimp into slices, and add to the egg mixture. Melt a tablespoon.

Forelle blau (Blue forel)

Make a Fund by cooking herbs and vegetables in water for about ½ hour. In order to get a blue forel, it is absolutely essential that the fish is freshly caught and killed, just before it is used. Clean the fish very carefully and cautiously, trying to touch

Erwtensoep (Pea Soup)

Flækærterne rinse in a colander under running water, and getting them in a pan with about 4 l. water (fækærterne don't have to stand in soft). Com grisetå and pork as well as some salt in, and let the Court simmer under low heat for 3 hours. Add the sliced lee

Djuvedj (Yugoslavian stowage)

For this meat would like to be right of Serbian bonderet fat, as it will make the taste more authentic. Cut the flesh into large squares, sprinkle with salt and pepper. Brown the chopped onion and garlic in lard, bacon fat or plain came the meat in, sprinkl

Côtelettes cordon bleu à la suisse (Swiss chops)

Koteletterne horizontal cut through to the bone, and place a meager slice of ham and a slice of gruyere cheese inside the koteletterne. Sticking something ham or cheese outside koteletten, cut it off. Sew the edge at koteletterne together with a darning and co

Crêps suzette

Make a thin, smooth pandekagedej of the sifted flour, a little salt, vanilla sugar, eggs and milk, and behind some 16 small thin pancakes. Stir the butter with icing, orange or tangerine zest and juice (so much juice, as the butter can record) and the lique

Chateaubriand, sauce béarnaise

Start with the sauce as it takes the longest time. Pour the Béarnaise essence and tarragon vinegar in a saucepan placed over a water bath, and then the egg yolks whipped in. continue to whip until the gravy has become smooth and creamy. The clarified but

Crammers-a-leekie (chicken and Leek Soup Scottish)

Cut the chicken into smaller pieces, and sprinkle it with salt. Place the chicken pieces in a large, greased baking pan, place the carved butter leeks around it and on top. Add byggrynene, who has been going to soak for a few hours, and the water. Put the lid