Chefs in Calvados

Ingredients for Chefs in Calvados

Instructions for Chefs in Calvados

To prepare the Chefs in Calvados recipe, please follow these instructions:

Fasanerne rub with salt and pepper and brown them quickly on the forehead in half of the butter and pull them up. Peel the apples and remove the core House. Cut them in thin Golden in the Pan and fry them both in the rest of the butter.

Apple boats are then distributed in a greased, ovenproof dish and fasanerne are arranged on top. Pan cooked with calvados and poured over. Cover with foil. Set the dish in the oven at 200 ° for about 15-20 my.

Take the foil and mix whipping cream and lemon juice and pour it in. Sprinkle with a little salt, put foil over again and rose approximately 35 min.