Первый альтернативный
 

Яичница с медом

ноября 5, 2011

8 яиц, 20 г. топленого масла, 1/2 стакана молока,  4  столовые  ложки

меда, соль по вкусу.

Смешать сырые яйца с молоком и солью. Вылить смесь на разогретую сма-

занную сковороду и зажарить до загустения. Готовую яичницу разрезать  на

порции и облить каждый кусок медом.



Информация для иностранных посетителей:



Roast rabbit Burgundy beans Asparagus under cold vinaigrette ? l beef broth, a small bunch of green, 2-3 rolls, 1 tbsp. Spoon fat, salt and a pinch of nutmeg / 2 cup milk or cream, 1 egg yolk, 2 tbsp. finely chopped parsley, 1-2 tbsp. grated cheese. 500 g of potatoes, ? liter of milk, 2 eggs, 2 - 3 tbsp. grated cheese, pepper, salt, a pinch of nutmeg. Prepared carcass split each into 4 pieces and fry in enough oil. Sauteed chunks removed from the pan and put it in diced bacon, 2 small onions, finely chopped mushrooms and garlic pounded. All this is a little put out, then put back into the pan the chicken pieces, pour a glass of cognac, sprinkle with flour, add the bay leaf, thyme, and remaining onion. Mix well and add the red wine. Season with salt and pepper. Then remove the meat and the sauce to boil half. Pour this sauce hot meat and serve. Calculated for 2-4 servings. The fish is cleaned, washed, cut off the fins, heads, tails (small fish left whole), split into pieces (preferably removed bone). Onion cut into large rings and fry in vegetable oil, add sliced ??tomatoes, green onions, parsley, thyme, bay leaf, garlic pounded n peel an orange. All a bit put out, then add the tails, heads, fins and a fish with a denser meat (eel, halibut), add salt and cover with water so that all the fish was covered and put on a strong fire to boil water quickly, and cook for 7.8 min. Then add the fish with a softer meat and cook for 7 minutes. Buyabess cook no more than 15 minutes. Then, remove the soup from the heat, add a good white wine, pepper and hard to put on quite a weak flame for 5 minutes. Fish broth through a sieve. Put it toasted or fresh bread slices and pour the soup into bowls. Fish submitted separately on a heated platter. Sprinkle with parsley.

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