Recipes with Chicken broth

Tartelets with chickens in asparagus 03

Put the chicken in a large pot, cover with cold water and salt. Bring to boil and boil approx. 1½ hours according to age. Foam, if any. Impurities along the way, and let it go. Chill the chicken in the bouillon. When the chicken is cold the meat is peeled o

Tartlets with bristles in cream

The pellets are blanched. Parsnips are peeled and parsley peeled off. The brussels roast under the lid in chicken broth, with parsley and parsnips, for approx. 30 min. Parsnips are cut out and cooked hard on the pan until they get color. The pellets are sliced

Mushroom soup

Clean the mushrooms and chop them in rough pieces. Clean the pores and cut it into thin rings. Saute the mushrooms in the oil and add the white portion of the pork and let it sauté with. Add the peppers and pour the chicken bouillon on and simmer for ½ hour. S

Lamb with egg yolk

Heat the oil in a saucepan, stir the pancetta until it is crispy, turn the lamb pieces into flour and put them together with the pancake until brown, approx. 10 min. Add the wine and spices, put the lid on the pot let the small lime for 10 minutes. Remov

Dijonsovs

The bayonet is sieved and boiled down to 2 dl. Seasoned with French dijon soup and a sprig. butter.

Lamb tenderloin with marsala syrup & amp; truffle pasta

Put the lamb in marsala and let it pull for at least 1 hour in the fridge. Cut the jam in paper jam slices. The most beautiful slices (about 1/3 of the trench) are stored for decoration. The rest of the truffle slices are boiled for 5 minutes in chicken bro

Vermicellesuppe

Bring broth, onions, lemongrass, lime leaves, lime juice, garlic, chili and galangal in a pan and simmer for 20 minutes. Stir fish sauce and sugar in. Add noodles when the sugar is melted and boil for 1 minute. Stir in coriander. Pour the soup into hot bowl

Candy with dill-mustard sauce

Boil the fish at low heat for 6-7 minutes. Mustard Sauce: Melt the butter and whip the flour. Sprinkle with boiling water to a good consistency. Cook well. Taste with mustard, lemon juice, salt and chopped dill. Serve the fish with the sauce over