Recipes with Chervil

Sauce treats

Bring wine, broth and oil into a pan and let it boil until the mixture is reduced to half. Dip the heat and add chopped garlic, chives, chopsticks, parsley, esdragon and carrots. Season with salt and pepper. When the sauce returns to the boiling point, add the

Bearnaise essence II

Season the spices in the vinegar until the bulbs are tender and the essence of the cooking has slowed to approx. 1 l. Slice it and pour it on bottles that are plugged in. Used for sauce. tips: Available for purchase.

Summer Sauce

Stir mayonnaise and yum together. Add chopped chopped, chopped parsley, finely chopped mustard or chopped garlic, dijon mustard, peppers and peas. Season the sauce with salt and pepper. Serving it to the meat.

Béarnaise essence

The washed, scratched carrots are cut into cubes and put in a pan together with rinsed green leaves, the popped onion, the scratched, sliced ​​horseradish, grated celery and vinegar. The whole is boiled at low heat approx. 20 min. Add the essence, add white wi

Mirrored quail eggs with Parma ham

Brush two teflon panes with oil and warm them up. Turn out the small quail eggs and mirror them 2 min. At medium heat. Bring the ham on baking paper and shake them in the oven at 225 degrees for 8 minutes. Serve the eggs on rye bread along with the ham and cha

Quail diced with morkels served with mushrooms and port wine cream

The 4 bony quails are soigned, the knee is cut by the thigh and they are placed individually on a piece of greased foil. Wild birds meat chopped and run cool with a little salt on the blender, egg whites added, and then flow slowly afterwards. Season with salt

Asparagus with oats

Rinse and peel the asparagus. Cut the piece of wood. Cut both types of asparagus into 3 cm long pieces. Bring 1½L of water with 1 teaspoon of salt, sugar and butter in a pan and let it boil. Bring the white asparagus and boil them approx. 15 min. The last 5 mi

Blasted Horned Fish with Fennel Sauce

Keep in mind that coral fish should be cleaned within one hour after catching, otherwise the gall bladder will dissolve and give flavor to the surrounding fish meat. Also, remember to remove the excessive amounts of fat from the bugfish bug. Horned fish fillet