Recipes with Calvados

Quail in apples

Put the raisins in soft in calvados. Cut the spine off the quails and remove the ribs but let the sternum side. Wipe the birds clean for blood and remove lungs and other impurities. Season well with salt and pepper. Pour apples to 1 cm thick. Fill some rais

Apple pie with Calvadossovs

Place the spread plate on baking paper on a plate. Brush 1 cm. Off the edge with water and then bend the edge up to make it double. Chop the walnuts roughly. Sip the apples and share each apple in 4 boats. Remove the core housing and cut the boats into thin sl

Flan Parisien

Divide the fat into pieces and put it in a kitchen machine. Add wheat flour, sugar and egg and drive it all to a smooth dough. Pour the dough and leave it cold for ½-1 hour. Roll the dough on a flour plate to a round plate, about 30 cm in diameter. Place it on

Pheasant Casserole

Brown pheasant pieces in 25 g butter el. Margarine on the frying pan on the stove electric. In a preheated brow. Bring the rest of the fat into a large pot to the microwave and melt it for 30 seconds. At highest effect. Add onion and celery and turn for 3 min.

Apple Fromage

Spoon the casserole bottom into round buns, which fits the portion sizes, the rest is cut into small squares and sprays quite easily with calvados. Cook the apples with water, sugar and vanilla. Blend, screen and cool quite easily. The cream is whipped l

Norman Fishery

Let shrimp and scallops slowly thaw up. Sprinkle the fish fillets with lemon and let them pull for 10 minutes. Flake the tomatoes, split them into quarters and squeeze the kernels out. Pil onion and garlic and chop them nicely. Heat the oil in a saucepan.

Oysters Brittany

Open the oysters and put them in a pan with their juice. Heat them up under low heat. In another pot, white wine and calvados are cooked for about 1/3. Pour the slight oyster juice into it and stir the butter. Taste with salt, pepper and some lemon juice. Add

Wildflower fillet with grannel and thyme

The chopped wildflower fillet is browned in olive oil. Seasoned with salt and white pepper. Timian and fresh neighbors are brought to the blender and mixed with coarse salt. The browned fillet is rolled into the spice mixture and wrapped in a pork tenderloi