Recipes with Sherry to taste

Gullaschsuppe a la Jeanette

The vegetables are cleaned and cut into the tern. The meat is cut in tern and brown with high heat in a little fat. Add the vegetables water and spices to near sherry and tomato puree. Small boil under lid until all is dark 1-1½ hours. Boil flavor with

Cocktail fromage

The egg yolks and sugar, beat white. Husdblasen softened in cold water, twisted and melted in sherryen over the water bath. The cream whipped lightly and turned over in æggesnapsen. in this inverted husblasen and finally stiftpiskede egg whites and cockt