Recipes with Red currant jelly

Wild duck in oven

Brown second on a frying pan make a stowage of margarine, flour and milk put another in a heat-proof Bowl and pour the completion of Roast it in the oven at 180 degrees for about 2 hours whip soucen up with ribsgeleen Tips: eaten with potatoes and aspa

Meatloaf 04

knead the meat with salt, pepper, ginger, mustard, egg, onion, boulilon, 6 tablespoons bread crumbs. form the Hare for an elongated broke. be in a well-oiled baking dish, put bacon slices close together on the bias of the flesh. set the dish in the middle of

Low-fat Strawberry cake 02

Bottom: Egg yolk whisked together with sugar and syrup. Marcipanen rives coarsely and added with æblemosen. Wheat flour and baking soda added. Eventually reversed the stiftpiskede egg whites in. Bottom bake in a greased springform in approx. 20 minutes at 200

Fars-Hedgehog II

Stir the meat with flour, salt pepper hakkeet onions eggs eggs. Finally accepted that water/milk in to koncistensen is right. Forcemeat in a indfast dish, and shaped like the body of a hedgehog. Then cut the smoked lard in elongated strips (is easiest if it's

Cumberland – cumberland Sauce

Ribsgeleen dissolve in the wine (which may be melted and cooled), add Orange and lemon juice and season with French mustard and paprika. The sauce added blanched julienne of the yellow orange peel. Servers cool.

Pheasant easy and very delicious

Fry the bacon, and apologise for, tag, and apologise for up and halvér fasanerne and fry them in bacon fat is golden. Pour the cream, parsley and half the bacon, and apologise for, by fasanerne and cook for about 1 1/2 hour. Roof fasanerne up and put them in a

Animal back (the right)

We start with the sauce. 1ltr cream placed in a light boil, along with 1 large red currant jelly and a splash of sp spoon cherry wine, add a little butter, salt and pepper. as well as colour. levelled for the hangs by a fork. The back. who chop down

Wild duck or Pheasant with light cream sauce and bacon

Fry the diced bacon in pan until brown and crispy. take bacon diced up and roast duck or pheasant in half until golden. Put half of the bacon, and apologise for, by, along with cream and dried parsley, cook 1 hour. Take ducks or pheasants up and put them in a