Clean the trout, season with salt and pepper. Heat butter or possibly light butter in a saucepan on 3 or possibly automatic heat 12, sweat 1 tbsp. flour in it, add the fish stock while stirring continuously. Season the sauce with the juice of one lemon and horseradish, cook for 10 minutes on 1 or … Read more
Preheat the oven to 170 °C. Grease a cake pan and dust with flour. Wash and peel the rhubarb and cut into small pieces. Mix in a bowl with some sugar (exact amount depending on the acidity), cinnamon, cardamom and a dash of rum. For the dough, separate the eggs. Beat the egg whites until … Read more
Soften the tongue in salted water, skin and cut into slices. Melt the butter in a saucepan, sauté the onion and flour in it and extinguish with boiled down tongue stock (about a quarter of a liter). Add lemon slices to the sauce and season with nutmeg and white pepper. Add white wine to taste. … Read more
Preheat the oven to 180 degrees. Wash the tenderloin after it has cooled and separate it into twelve pieces, season with salt and season with pepper. In a roasting pan, heat vegetable oil and foam the butter. Fry the poultry pieces in it until golden brown. Remove the skin from the silver onions and add … Read more
A simple but delicious cake recipe: Drain and seed the ringroot (use the juice elsewhere). For the shortcrust, separate the eggs. Keep the egg whites in a bowl, you will need them later. Then put all the ingredients except the water (and the egg white) in a large enough bowl and mix with a mixer … Read more
In a saucepan, bring water to a boil and cook eggs in it for 6 to 7 minutes until they are waxy soft. Let eggs cool, remove shell and cut in half lengthwise. Pepper the cut surfaces. Cut ham in half lengthwise as well and wrap one strip around each half egg. Wash sage leaves, … Read more
A delicious mushroom dish for any occasion! Medallions: Melt the butter and stir in the flour with a whisk, bring to a boil over low heat for about a minute, stirring continuously, add the sherry. Remove from heat, add milk while stirring continuously, add peppercorns, salt and sprinkle seasoning to taste. Bring to a boil … Read more
Rinse buckwheat, boil in double mass of water and cook for another 20 min at low temperature with the lid closed. Sauté the chopped vegetables in a little bit of oil until soft. Add the chopped tomatoes, pour a cup of water and season with the remaining ingredients. Then stir in the cooked buckwheat. Serve … Read more
Finely grate the beet and mix with the curd. Season with horseradish, salt, vinegar and oil. Enjoy with salty pastries or fresh bread.
Look forward to this fine asparagus recipe: (*) Sauté de rognons de veau aux asperges vertes et morilles à la crème (Roasted veal kidneys with green asparagus spears and morel cream sauce Roasted kidneys: Peel off the fine outer skin of the kidneys with your fingers and remove the small lobes. Season the kidneys with … Read more