Recipes with Cognac

French Coffee

Cognac and dough fill in a glass. Stir well to dissolve the sugar. Now fill up with warm coffee and stir around. Lettuce whipped cream on top

Tartelettes with Norway lobster souflé

Hummer meat is blended with egg and cream. Cut the basil in strips and turn them into the lobster stock. Fill the lobster mass in the tartlets and baked in preheated oven at 125 ° C for approx. 25 min. Decorate with fresh basil. Virgo soup: Onions cut into

Milk soup with egg bowls

Egg whips are whipped stiff, mixing sugar, potato flour and slightly chopped almonds. Milk is put over the fire; To the boilers, put a few bowls of egg white, boil them for a few minutes and turn them carefully during cooking. They are picked up and you rem

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

Gateau au Cognac

Flormelis and egg yolks are stirred light and airy. Grind the nuts well, mix them with fried chocolate and stir in the egg yolks. Whip the egg whites stiff and gently turn them in. Butter 2 layered cakes and spread the dough into them. Behind the bottom trusse

Forloren skilpade

The meat is boiled with carrots, celery and onion for almost 2 hours. Sauce: Carrot, celery and onions are switched. Laurberry leaves, thyme, whole pepper and tomato puree are added. A handful of flour is added. Boil quietly for a couple of hours. The sa

The foreskin tortured

The meat is boiled with carrots, celery and onion for almost 2 hours. Sauce: Carrot, celery and onions are switched. Laurberry leaves, thyme, whole pepper and tomato puree are added. A handful of flour is added. Boil quietly for a couple of hours. The sa

Crepes Suzettes

The dough is stirred together and rests approx. ½ hour before baking for small thin pancakes folded 2 times. For the sauce, the sugar pieces are rubbed against the skull of the orange until they are completely dark yellow and penetrated by the oil from the