Ingredients Groats 60, 250 broth, onion, carrots and parsley for 5, butter 20, wildfowl fillet 50. With prepared grouse, partridge or pheasant fillets cut. Bones poultry finely chop, add water, add roots, onions and cook soup. Strain the broth is ready. Fillet simmered with ...
Showing posts with label wildfowl. Show all posts
Showing posts with label wildfowl. Show all posts
Ingredients Cooked wildfowl 60, 50 asparagus, green beans 20, 20 celery, potatoes 20, mayo 60, 40 eggs, 10 lettuce, pepper. Prepared asparagus tips cut into slices, green beans - diamonds and cook them separately. Boiled potatoes cut into cubes, chop the celery salad. Mix products, ...
Ingredients Quail 2 pcs., 20 butter, fresh porcini mushrooms 20, 100 rice porridge, cheese 10, 75 sauce, greens. Fried quails cut in half lengthwise, put in a saucepan in which they were roasting, pour with madeira sauce, add the sliced mushrooms, cover the bowl with a lid and ...
Ingredients Grey partridge 1/3 pcs. or black grouse 1/8 pcs. or pheasant 1/8 pcs. or white partridge 1/4 pcs., 20 flour, butter 20, 75 milk or cream, eggs (yolks) 1/8 pcs. Treated wildfowl (grouse, pheasant, black grouse, partridge, and others.) fry lightly with oil (for more ...
Ingredients Grouse or partridge 1 pcs., melted lard 10, 20 mushrooms, olives 20, cock poached scallops 30, 75 sauce, white bread 40, 10 butter, chicken liver 40. Grouse fry until almost cooked, then cut into two pieces, put in a saucepan, from which pre-drain the fat, add the ...
Ingredients Buns 4 pc. (20-25 g each), cooked wildfowl 50, 10 mushrooms, butter 5, 20 sauce, greens. For minced meat fried or boiled wildfowl and stewed mushrooms cut into small cubes, lightly fried (3-5 minutes) with butter and season with red wine sauce. The round-shaped buns, ...
Ingredients Quails 2 pcs., poultry meat, fowl or veal 10, mince liver 40, 5 cream, wine (Madeira) or cognac 5, 50 white bread, butter 10, 50 sauce, pepper. Of liver of poultry cook mince as well as for the pate. In the mince add pureed through a sieve chicken, veal or fowl (20-25%), ...
Ingredients Pheasant 1/3 pcs., 5 melted lard, butter 5, 100 milk, wine (Madeira) 5, chestnuts peeled 125, 3 sugar, herbs. Fry prepared pheasant and cut into portions. Peeled chestnut kernel slice, pour the milk, cover bowl with a lid tightly and cook for 30-40 minutes. Thereafter ...
> Ingredients Partridge 1/2 pcs., 5 flours, butter 12, 5 cognac, cream or sour cream 30, 20 raisins, white bread 30, pepper. Crude partridge cut into two pieces, flatten slightly, add salt, sprinkle with salt, pepper, breaded in flour and fry in a skillet quickly and butter. Then ...
Ingredients 94 pheasant fillets, eggs 1/4 pcs., Butter 20, 30 white bread, fried potatoes 100, 50 jam, pepper and herbs. Clean fillet from the tendons. Fillet of 2 pieces per serving. Chunks fight off, sprinkle with salt and pepper, moisten with the egg, breaded in the crumb ...
Ingredients Quail 2 pcs., cherries pitted 50, 20 broth, brandy 5, 5 melted lard. Cut the prepared quail along the side of the back, remove all bones. Carcasses flatten and put on skewers, sprinkle with salt and pepper and fry in a skillet. For 3-5 minutes until cooked drain ...
Ingredients Cooked wildfowl 60, 35 potatoes, cucumbers 30, 25, cauliflower, tomato 30, 10 celery, green beans (pods), 15, 25, green peas, asparagus, 25, 40 dressing salad, green salad 15. Boiled or fried wildfowl (grouse, pheasant, partridge), cut into thin oblong slices, boiled ...
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