Recipes with Butter for frying

And à la Apicius

Take the ducks out and rub them with salt and pepper inside and outside. Brown them in butter in a large frying pan. Set the oven at 200 degrees. Roast ducks a half-hour time-the last 5 minutes with open ovnlåge. Take the ducks out and let them cool off. Cut t

Oksebov with winter vegetables and red wine sauce

Brown beef shoulder in a thick-bottomed pan, season with salt and pepper and came the roast in a roasting pan. Put the cleaned, washed vegetables around roast and set it in a preheated oven at 180 degrees c. alm. oven for 10 minutes. Pour the red wine on

Stuffed Curry-poulard

Rinse bird well and rub the outer and inner with salt and pepper and a bit of ground ginger. Father: Stir the meat with shredded onion, egg, bread crumbs and parsley and season to taste with salt, pepper and thyme. Fill the forcemeat into bird and close wit

Poussin with truffle sauce

Dry poussinerne inner and outer and brown them in butter. Brown also potatoes in butter. Poussinerne sprinkle with salt and pepper, place them in a dish together with the potatoes and FRY both parts in the oven approximately 35 minutes. For the sauce boil w

Beef chop with Shiitake/mustard sauce

Koteletterne grilled or fried on Pan before they are served with the warm accessories. The mushrooms be able and FRY by even heat to væden in the mushrooms are gone. Chop them roughly and got them back in the pan with the mustard and the Fund. To rodfrug

Vodka Flame Mørbradmedallioner

Tenderloin cut into 2 cm thick slices, and wrapped with a slice of bacon there be fastened with a toothpick. Fry them in butter with a little olive oil approx 7 minutes on one side. Then invert the and over is poured with a splash of vodka, which ignited. Afte

Tenderloin with mustard-tarragon sauce

Tenderloin cut into small slices, which battered surface. The lubricated with dijon mustard, on the one hand, and sprinkled with Tarragon. Put them in the pan with sennepen down and brown them. Meanwhile lubricated mustard and tarragon sprinkled on the side th

Salmon cutlet in beurre blanc sauce with saffron

Scrape the skin side of the fish free of mucus and dandruff. Rinse and dry the fish. Share it in 4 equal pieces, with the skin still on. Share once again fish strips in half, but cut only through flesh, so koteletterne can be folded out know that fur keeps the