Recipes with Butter

Honningglaceret corned duck with fresh vegetables and red wine sauce

Brine: All ingredients for brine is poured into a large pot. The brine is boiled up, skimmed and cool. And: The cleaned and placed in brine in 48 hours. You have a good butcher, he does it like for one. The second is taken up and cooked in fresh water for

Apple Roll (Strudel)

The flour with the butter and stir then crushing it with salt, eggs and water to form a smooth dough that is kneaded to the allow themselves to stretch out. Be covered in a warm place 1/2 hour. Wax paper placed on a table and sprinkled with a little flour.

Turkey Breast with parsley

Pick the parsley in small twigs, rinse and dry them well. Put the Turkey Breast in the "smooth" side and cut a pocket in the thick part of the meat. Fill your pocket with parsley sprigs and sprinkle with salt and pepper. Volume cotton yarn about Turkey Breast

Turkey with broccoli and mustard grains

Mustard grains soaked ½ hour in cold water. Broccolien is divided into small florets, the stick can be cut into cubes. Squashen cut into six slices. Broccoli stick Sauté in butter. Fry the meat with. Broccoli tops, squash, broth, cream cheese, wine vineg

Broccoli with eggs

The cabbage is picked in bouquets, which boil barely tender. Put into greased baking dish. Make small indentations in the surface with a spoon. Stir in butter with spices and favor it in the recesses. The eggs are turned out of kryddersmørret and the dish m

Broccoli quiche

Tærtedej: the nuts are blended. Fat, like nuts and salted cold, shuffled together. The butter is cut into thin slices and crushing it into the flour with your fingertips. Cold water is added and the dough mixed to a thick dough. Let the dough rest 10 minute

Perlehøne breast with heart of Foie Gras in glace of honey and thyme

Perlehøne breast Perlehøne breasts can be purchased at the butcher carved: together with foie grasen. Cut a pocket in the chest, in which foie grasen placed. Perlehøne breasts Brown in hot oil and brushed with honey. Before serving fried the approx. 10 minutes

French rissollées

The potatoes are boiled, peeled and made cold. Fried golden in butter. Can possibly. seasoned with a little fresh thyme leaves.