Первый альтернативный
 

Варенье из черешен

августа 28, 2011

1 кг. черешен, 1 кг. сахара, 3 стакана воды, 1  чайная  ложка  винной

кислоты.

Промыть ягоды, удалить плодоножки и косточки. Засыпать черешню в гус-

той, предварительно подготовленный сироп из сахара и воды.  Выдержать  в

стороне от плиты около 10 минут, затем варить на сильном огне,  периоди-

чески снимая пену. Варить до необходимой густоты сиропа. За 3 – 4 минуты

до окончания варки добавить винную кислоту.



Информация для иностранных посетителей:



500 g fresh green peas, 12 small bulbs 2-3 tbsp. tablespoons butter, 1 part flour teaspoon salt, pinch of sugar, chopped parsley. Cabbage Bohemian 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. Asparagus clean, boil in salted water and cool. Prepare the sauce of finely chopped green onions, chopped hard-boiled egg, vinegar, vegetable oil and mustard. Season with salt and pepper. Mix the sauce with asparagus and ostuzhennoy serve. Calculated for 2 servings. Burgundy beans Fish quenelles of pike Peas in French

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