Recipes with Carnations

Chicken liver items I

Dress an elongated 1 liter shape with thin spoon discs. Remove the tribes and any bile markings on the liver. Get 2/3 of the liver, anchovy fillets and peel cut into smaller pieces in the blender and make it a nice puree. Pass it through a sieve. Mix cream,

Ostrich calves

Cut the vegetables into small pieces. Pil dropped and stabbed the carnations. The veal loosened from the legs with a sharp knife. Rub with salt and pepper and turn it into flour. Heat the grease in a pan, put the calves and let them brown for 10 minutes. Add t

Whole Fried Fricandeau

Lots of veal tenderloin browns quickly on all sides of the margarine. Put on onions in a greased roast sauce or refractory dish of carrot. The meat piece is laid on it and covered with spoon slices. Boiling soup, bay leaves and cloves are added. The dish is co

Syrup Cakes

Butter, sugar and spices are served in a dish and poured over boiling syrup. Once it has cooled, stir egg and flour. The dough is now ready for the next day. It is rolled out and cut into squares trimmed with half a almond. Bake at 180 degrees.

Cutting Truffle

Chop the chocolate well. Boil the cream with cinnamon, carnations and orange peel. Let the mixture cool overnight. Refrigerate with honey and sieve the cream. Let the cream cool a little, put the chocolate in. Stir (do not whip) until the chocolate is melted a

Christmas punch with liqueur wine

Wine, spices and juice are heated to just below the boiling point. Taste with sugar, the punch must not be very sweet! When the sugar is dissolved, the space is poured into. serving The punch is served immediately with orange slices in the glass. tips:

Golden glow

Pour the wine into a pan with the dough. Put all the spices in and warm through with gentle stirring. Turn off, put on the pot and let it stand for a couple of hours. Add the spices and add snaps. Heat the wine again, but carefully so that it does not boil.

Rubbish with rosemary

A couple of days (or weeks) before pouring rooms in addition to the raisins, they are placed in a refrigerator under tight closing lid. The day before, pour 1 liter of red wine into a small saucepan. Spices, sugar, lemon, orange and water are boiled and boiled