Recipes with Red currant jelly
Brown second on a frying pan
make a stowage of margarine, flour and milk
put another in a heat-proof Bowl and pour the completion of
Roast it in the oven at 180 degrees for about 2 hours
whip soucen up with ribsgeleen
Tips:
eaten with potatoes and aspa
knead the meat with salt, pepper, ginger, mustard, egg, onion, boulilon, 6 tablespoons bread crumbs.
form the Hare for an elongated broke. be in a well-oiled baking dish, put bacon slices close together on the bias of the flesh. set the dish in the middle of
Bottom: Egg yolk whisked together with sugar and syrup. Marcipanen rives coarsely and added with æblemosen. Wheat flour and baking soda added. Eventually reversed the stiftpiskede egg whites in. Bottom bake in a greased springform in approx. 20 minutes at 200
Stir the meat with flour, salt pepper hakkeet onions eggs eggs. Finally accepted that water/milk in to koncistensen is right. Forcemeat in a indfast dish, and shaped like the body of a hedgehog.
Then cut the smoked lard in elongated strips (is easiest if it's
Ribsgeleen dissolve in the wine (which may be melted and cooled), add Orange and lemon juice and season with French mustard and paprika.
The sauce added blanched julienne of the yellow orange peel.
Servers cool.
Fry the bacon, and apologise for, tag, and apologise for up and halvér fasanerne and fry them in bacon fat is golden. Pour the cream, parsley and half the bacon, and apologise for, by fasanerne and cook for about 1 1/2 hour. Roof fasanerne up and put them in a
We start with the sauce.
1ltr cream placed in a light boil, along with 1 large red currant jelly and a splash of sp spoon cherry wine, add a little butter, salt and pepper. as well as colour.
levelled for the hangs by a fork.
The back.
who chop down
Fry the diced bacon in pan until brown and crispy. take bacon diced up and roast duck or pheasant in half until golden. Put half of the bacon, and apologise for, by, along with cream and dried parsley, cook 1 hour. Take ducks or pheasants up and put them in a
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