Peel shallots and garlic cloves. Clean carrots and cut in half lengthwise. Clean the celery. Cut carrots and celery lengthwise diagonally into 7-8 cm long pieces. Cut the head of the rabbit into small pieces. Using a heavy kitchen knife, remove the back of the rabbit between the legs and the forelegs. Below the back, … Read more
Make the tomato pulp with the vegetable stock, whipping cream and spices in about 5-8 min. Next, pass through a fine sieve and heat again. Taste the soup. Whisk the butter flakes into the hot soup. Cut the white bread without rind into small cubes and toast them in a coated frying pan until light … Read more
For the filled ham pancakes, whisk flour, eggs, milk, salt, nutmeg and mineral water to a dough and let it swell a bit. Melt butter in a pan and fry the pancakes in portions. For the filling, peel and dice onions. Peel and chop garlic. Tear ham into small pieces. Sauté onions with garlic in … Read more
For the sausages with juice, warm frankfurters in water and serve with goulash juice (homemade is best, juice is often left over from beef goulash).
Peel the asparagus spears, rinse the peels and cut ends very thoroughly in cold water and boil with two liters of water in the asparagus pot. Season the water with one eighth of the juice of a lemon, salt, white wine and sugar, lightly bubble. First cook the green asparagus until al dente, then the … Read more
For the salsify in ham, rinse the salsify in cold water and put it in tap water mixed with flour (1) and vinegar. Peel and briefly rinse with cold water. Boil in fresh salted water for 20 min, drain and measure the indicated mass of cooking water for the sauce. Wrap the salsify in slices … Read more
Soften the veal with the greens and the onion in 2 liters of water. Drain the cooked veal, coat in flour, egg and breadcrumbs and fry in hot fat until golden. Keep warm in a 60 °C oven for about 10 minutes. Heat butter in a saucepan, steam peas until soft, season with salt, pepper … Read more
For the arugula-walnut pesto, finely chop all ingredients in a food processor and gradually add enough olive oil to create a creamy consistency.
Here is the original recipe: Bubble the water and pour it on the jasmine flowers placed in a heatproof bowl. Cover with plastic wrap and steep for ten to fifteen minutes. Strain through a hair strainer and squeeze the flowers well. Cool. Mix the cream with this ‘tea’. Beat the yolks with the sugar and … Read more