Recipes with White pepper

One-piece chopped sausage

Beef and pork chopped once. Cuttings are cut into very small pieces (about 3x3 mm.). The spices are shaken with water, after which it is mixed and kneaded very carefully. Stopped in piglet or beef hooks (about 25 cm.). Runs a day in the fridge. Smoked with bøg

Lun shellfish and asparagus pie

A medium-sized spring shape is clad to the bottom with tenderloin, dotted with a fork and baked in the oven for about 10 minutes. Cool. Then the sides are covered with dough pressed down against the bottom. Spinach the steam in a little water, add a little sal

Lunch Sausages

The fathers are stopped in piglets 32-34 mm. And dragged in appropriate lengths. The finished sausages are hung on a smoke stick and allowed to hang to the next day, so that the father can sit and pull a suit. The next day the sausages are thoroughly smoked

Wienerschnitsel

Bank the calveschnitzels so that they are uniformly thin, but never so thin that holes go. Whip the egg into a deep dish and turn the schnitzler into it. Then turn the schnitzler into salt and pepper mixed rasp and place them on a spoonboard for 5 minute

Codegratin II

With stirring, butter, flour, milk and whipped cream are boiled. The fish are added and whipped with a whipping. The eggs are stirred and cooked with finely chopped dill, salt & amp; Pepper Put it all in a greased ovenproof dish and bake in the oven at 175 deg

Pike-croquettes

The fish is boiled in water with laurel leaves and a couple of whole peppercorns. Cooking time approx. 15 minutes (until it's almost tender). The fish draws the soup while cooling. Croquettes: Butter or margarine are melted in a saucepan and the flour is ad

Tartlets with fish balls, asparagus and prawns

Cut the lower tree portion of the asparagus and cut into smaller pieces. Boil 8-10 min. In let salt water and let them drizzle. Melt the butter, stirme flour, bake with cream and asparagus. The sleeper must be quite thick. Season with spices and lemon juice

Tartelets with chickens in asparagus 03

Put the chicken in a large pot, cover with cold water and salt. Bring to boil and boil approx. 1½ hours according to age. Foam, if any. Impurities along the way, and let it go. Chill the chicken in the bouillon. When the chicken is cold the meat is peeled o