Recipes with Egg yolks

Saved asparagus

Half of the fishfare spread out into a greased, refractory dish. Well-squeezed asparagus nuts are laid on and covered with the rest of the dad. Melted butter dripped over. The dish is baked for 25 minutes. At 175 degrees and served immediately with Choronsauce

Asparagus salad in saffron-egg dressing

Cut the asparagus for approx. ½ cm thick slanted pieces. Dressing: Boil water and saffron until it is almost dry. Squeeze garlic into the pan and mix the oil in; Cool the mixture. Whip the egg yolks together with a little salt in a bowl. Add saffron oil during

Asparagus with mousseline sauce

Asparagus is cooked and steamed, placed on a dish and kept warm. Butter or margarine melted. The egg yolks are whipped together with lemon juice over water bath until it becomes thick and creamy. Butter or margarine is whipped for a little while. The sauce

Asparagus with spice sauce

If you use white asparagus, they must be peeled from head to foot, they should not green. Rinse the asparagus in cold water and crush the wooded end. Boil asparagus in salted water 2-3 minutes for the green and 6-7 minutes for the white ones. Let them drip and

Gnocchi di zucca ai funghi

Peel the pumpkin and free it for cores. Cut the meat into smaller cubes. The terns are placed in a pan with low heat without the addition of grease or water. They are cooked by very low heat and without lid until all the water is evaporated. The mass must be v

Asparagus with buns and sauce mousseline with parsley

Clean and cook asparagus approx. 10 minutes in salted water (2 teaspoons per liter). Cool them. The butter dough is rolled out to a thickness of ½ cm. Cut 8 triangles (7 cm on each side). Lay them 2 and 2 on top of each other. Brush with egg and press the t

Gratinated lobster and scallops

The lobsters are cooked according to the cooking method. The meat is peeled out of the claws and tails and cut into coarse tern. The scallops are steamed in water and white wine with a little salt and cut into coarse tern. The stick is broken by the arti

Cream gourd with mashed potatoes

The veal cut is cut into big tern. Half of the butter is browned in a thickened pot, and the meat is well baked with stirring and picked up. The rest of the butter is browned in the pot. The sliced ​​onions are browned in the butter for a few minutes. Me