Recipes with Light Fund

Pheasant pate with mustard and beetroot salad

The pheasant: Pheasant skinned and boned. Skins and bones are boiled with water and possibly. root vegetables for a powerful broth, which can be used in pateen instead of the 2 dl. Light Foundation, which is mentioned under the forcemeat. Marinade: Stir tog

Thyme roasted poussin with wild rice and citrussky

Rinse the rice and boil them in plenty of water and salt for about ½ hour to the open itself up the rice in a sieve. pour. Clean and rinse the leek and cut the fine-come on Cranberries in (Sauté in Pan). Turn the rice and Fund and season with salt and pepper.