Recipes with Red wine
Animal back subordinated for tendons, fat and impurities. Tenderloin, as is the underside of the back, cut off and cooked for themselves. In the very back loosened the meat a little bit with a sharp knife, and pins in the side scraped too loose meat. Animal ba
Came the sugar in a saucepan with water and bring to the boil. Foam it. rinse Orange and lemons. Grate the rind and squeeze the juice out. Pour juice, grated lemon zest, as well as the wine into the pan to sugar brine. Warm it all up to the boiling point. Stir
Cut the tendons of animal back + tenderloin. The back of the guards with mustard and barderes with bacon. Red wine is poured in. Roast chicken and 2 x 15 minutes at 200 degrees c. Then cut the fillets of.
The legs in a pan together with the herbs and spices
Spices are cooked with water. Sweetener and orange peel added. Boil up and taken by the heat. Drag a couple of hours.
The liquid is filtered. Mixed up with spirits and warmed up to the boiling point. The tonsils are added.
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