Recipes with Cognac

French wild boar

Place the meat in the marinade overnight. Allow the meat to drip slightly and slowly increase the golden brown in olive oil. When the meat is browned, put the spoon around the edge of the pan, pour the marinade and tomato puree and let it boil for 10 minute

Quail with brussels and goat cheese

Rub the quails with salt and pepper, brown them quickly in a frying pan and put the pan in a 200 degree hot oven, approx. 20 min. Cut the melon into balls with a small sharp spoon or a ball iron and marinate the fruit in lemon juice. Kook courtbouillonen 20 mi

Coq au wine, chicken in wine

The chicken is divided into smaller pieces. The bacon is cut free of heavy and cut into narrow strips that fry with the small pinned onion (buy the frozen if you are going to make it easy). When this is golden, put the chicken pieces with garlic cloves and the

French onion soup 06

Peel the onions and cut them into thin slices. Slowly chop them in plenty of butter until brown and caramelized. It takes time, turn them along and make sure they do not burn. Cut the slices into slices and dry them in the oven at 180 degrees until they are

Norway lobster bisque

Arrow the tails, but save the shells. Hummer Fund: The pilled shells, cloves, etc. are to be knocked with a meat hammer or the like, thus releasing the most flavor. Olive oil is added to a pan. Take a teaspoon of peppers. This is shaken in the oil. Then

Vanilla ice cream with figs, almonds and cognac

how to do it 1. Mix the chopped figs and cognac in a small saucepan. Let the mixture boil and remove it. Let the mixture cool off. 2. Mix the figs and cognac together with Carte d'Or Vanilla. 3. Turn the almonds and the whipped cream in. 4. Bring the mixtu

After Eight

After the eight pieces melt in a water bath while stirring carefully. Take care that the mass does not get stiff. Save 4 pcs. for decoration. The melted after eight masses are taken from the heat. After Eight Mass, add 6-8 tablespoons of Cognac while stirri

Steak tatar

The meat is scrapped (possibly chopped) and mixed with salt, pepper, worchestersauce and cognac. Arrange on the plate and decorate with chopped shallots, capers and horseradish and egg yolk in shell. The second is spent underneath. Can also be included. Sprink