Recipes with Salt

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.

Fried veal cutlet with potatoes

Brown meat and potatoes in an iron pot with lid. Got a little extra oil and lemon juice by. season with salt and pepper. Set the Pan in a 150-degree warm oven for about 40 minutes. Serve with green salad and a cool glass of rosé wine. Tips: On Crete have t

Stuffed veal cutlet

Koteletterne sprinkle with salt and pepper and brown them in a frying pan with oil and butter. Let them cool and cut a pocket in the side of each cutlet. Brown the cleaned mushrooms in the rest of the fat in the Pan and chop them in the food processor with

Veal cutlet in Italian, with parma ham and gorgonzola, roasted beans with onions and oregano

Meat: Veal koteletterne with a little paper towel dried and Brown on both sides in a pan in a little oil. Take koteletterne of the Pan and season them with salt and pepper, place thin slices of gorgonzola on each cutlet and wrap parma ham around so koteletten

Corned-Beef Tongue

Boil the water and dissolve salt and sugar in it. Let the brine be cold. Place the trimmed heavy in a bowl (not metal) and pour the cold syrup over so that it is completely covered. Put a light pressure over, so the tongue is kept under the bed sheet. Tire Bow

Ruptured calves tongue with skyrnet butter

Calf's tongue is put into a saucepan with cold water to cover, and boil up. That creamed off thoroughly, and the tongue is boiling on in ca. 1.5 hours until it is quite tender-mark after by sticking in it with the fork. Take the Pan from the heat and take the

Parsnip puree

Wash and rinse the parsley root vegetables. Peel parsnips core. Del core and parsnips leeks into small pieces. Boil them in water until tender. Let the water drip off. Blend the tender vegetables. Infant possibly up with slightly boil water. Season with sal

Roast beef tenderloin with herb butter

A istandgjort beef tenderloin at approx. 2000 g. laced EVS with yarn, Brown in oil and set to cool. Butter mixed with chopped parsley, garlic, salt, pepper, paprika and herbes de Provence. The activity by the loin, as FRY approximately 25-30 minutes in a