Recipes with Cold butter

Headpiece filled with quail breast

Tenderloin/medaljonerne be shared so there will be 8 small medallions in total. Quail breasts roasted for about 8 minutes, halved lengthwise and be wrapped in spinach leaves. Prepare a small pocket in the side of medaljonerne and quail breasts met inside. B

Sukat-puddings

Notch sukat and Seville oranges should be very fine. Got butter and syrup in the machine and let it run ½ minutes. Add the flour and baking soda, and let the machine run for the dough right nottop have gathered. Tril dough for 4 cm. thick rods and place them i

Hulkager

Cut the butter into small pieces and crumble it into the flour. Add the remaining ingredients and knead the dough together. Place it in the refrigerator for a few hours. Roll out dough thinly on floured board, and plug the cakes out with column form, approxima

Entrecote a la bordelaise with shallots and rødvinsauce

Heat a little oil in a frying pan and Brown the steaks on both sides. Season with salt and pepper. Fry them for approximately 4-5 minutes on each side and flip them along the way. Take them off and let them rest warm for 5 minutes. In the same pan, add onions

Mushrooms Breaded Limousine Tykstegsbøf

Brown the steaks in the fat in a frying pan. The mushrooms roasted in oil. The cream is poured on and boil in half. Allow to cool and stir in the bread crumbs Panaden. The mixture lubricated on steak, as FRY finished in the oven at about 200 ° c in 4-5 minu

Sauce Mornay

Bechamel have to thin water down with veal broth and boil blank, fitted with cold butter and season with grated cheese. Mornay is used mainly for meat, vegetable and egg dishes. (However, it is easier to buy a small carton of mornay in Føtex.)

Sauce Bourguignonne

Finsnittede must lotter and parsley and mushrooms Sauté in a little butter until onions are clear. Sauté, add thyme, Bay and red wine and indkoges half, sifted and smoothed over with beurre Manias or blond roux, fitted with cold butter and season with cayenne

Crossaint

Crumble the yeast and add salt, sugar and water, approx. 20 degrees hot. Pipes for the yeast is dissolved. Add the eggs. The flour came in bit by bit, calculate 1-2 dl flour to roll out. Work the dough smooth and glossy. Put the dough on a floured and roll