Recipes with Butter

Poulard with Tarragon and fresh spinach

Cut 1 organic Lemon into quarters and prop them up in poularden together with half a bunch tarragon. Sprinkle the insides with salt and pepper and close with a toothpick or a kødnål. Rub poularden with two generous dabs of butter. Place it in a small baking

Poussiner, pan fried with green grapes

Poussinerne thawed slowly in the refrigerator. They cleaned and rinsed and dried with paper towel. Wind ruerne rinse, halve and remove the stones. In a heavy-based frying pan, melt the butter. Poussinerne Brown in the golden brown butter and seasoned. Ve

Poussiner with Noilly Prat sauce

Boil poussinerne in a pot of water with added salt and a few sprigs of løvstilke in ca. 35 min to juice from your thighs are clear and not pink. Take them up. Com noily Prat and broth in a saucepan and boil up. Smooth lightly with meljævning and add the cre

Julepoussin, stuffed with calf

The potatoes shall be laid over. The bread cut into cubes and soaked in milk. Forcemeat is stirred together with onion, nutmeg, eggs, and it macerate broke. Seasoned with salt and pepper. Forcemeat is filled into the poussinerne. Poussinerne made in a baking p

Portvinspoussiner

Poussiner: Poussinerne be made able. Smear with port wine. Invert regularly 5-6 hours. Be taken up and lubricated with Dijon mustard, turn them in bread crumbs. Placed in a roasting pan and pour over with melted butter. Seasoned with salt and pepper. FRY in th

Variation of poussin

Hull, bones and trimmings from the carving of poussinerne. 500 g of vegetables for example, leeks, celery, carrots, onion and persillerodkrydderier (whole pepper, Bay leaves, salt and top from parsley root) Garnish: flat-leaf parsley Approach Poussinern

Poussiner in seafood sauce with new potatoes

DUP poussinerne dry and sprinkle them with salt and pepper. Style them in the oven at 225 degrees for 10 minutes, turn down and rose finished at 200 degrees for 20 minutes. Rinse and scrub mussels and boxes of them that do not shut down itself by a hard blow t

Poussiner with spices herbal stuffing and Spinach Salad

Press poussinerne dry, sprinkle them with salt and pepper inside, fill them with lemon, herb sprigs and olives and bind on with bomuldsnor or close them with a toothpick Brown poussinerne well on all sides, pour wine or kyllingetond by, and fry them finished i