Recipes with Fresh Chervil

Borsch 02

-Cut all vegetables into cubes and fry them in the butter, without taking colour. Pour broth, spices and balsamic vinegar, and let the soup Cook for in the vegetables are tender. -The soup is blended into a thick porridge and serve hot with sour cream decor

Spring soup cooked at kalvebov

Dæg kalvebov and legs with cold water in a large saucepan and set it over on low heat. When the soup boils skimmed the ambiguities of. Add salt and cream of again so the soup is getting ready. Put the spices (Bay leaf, peppercorns and thyme sprigs) in a cof

Kartofelsuppe

Small diced bacon Sauté in pan, add leeks, finely cut reversed around until they are soft. Also the potatoes into cubes (1 cm.) granted and the sauterer in ca. 10 min. pour in the Broth sprinkled with thyme. And cook at low heat, covered, for about 30 minutes

Carpaccio of skinkemignon with caper vinaigrette and salads

Meat: Pat skinkemignonen dry with paper towel. Season with salt and pepper. Allow the oil to be heated in a pan by good heat. Brown quickly mignonen on all sides. and place it in a baking dish. Set it in a cold oven. Turn on the oven at 160 degrees and fry it

Veal cutlet with grapes and asparagus frikassé

Calves koteletterne made ready for frying. Wind ruerne halved, stones removed, and the grapes are dried in the oven for about 15 minutes at 160 °. Bacon and shallots cut into very small cubes. Asparagus, cut on the bias and made ready for steaming.

Poussiner with tomato/celery compotes

Rose poussinerne in a pan together with thyme, onion and the crushed juniper berries, in approximately 20 minutes. Let rest for 10 minutes before poussinerne breast and thighs cut off for serving. Cut the madæblerne in both and fry them in duck fat and oliv