Salmon Fillet in Savoy Coat

Cut flat. Pre-cook in 2/3 of the beef broth for 5-6 min. Rinse salmon fillets under cold running water, dry, season with pepper, season lightly with salt and place on each of 2 cabbage leaves. Top each with a slice of Gouda, the size of the fillets, cover with cabbage and pin with wooden skewers. … Read more

40-Toe Tenderloin a La Jean Puetz

The chicken pieces are salted and peppered, fried in oil and butter and then removed from the frying pan. The flour and the drippings are mixed, the clear soup and the peeled whole garlic cloves are added and brought to a boil. Then the chicken pieces are added. Put a lid on it and simmer … Read more

Brasato Al Vino

For the recipe Brasato al vino, first peel the onion and slice it with the cleaned carrots. Also peel and crush the garlic. Chop the parsley, celery, rosemary and sage leaves very finely and cut the bacon into strips. Now wash the meat, pat dry and lard with the bacon (use a larding needle for … Read more

Lemon Cake

For the dough, put the sugar, butter, flour, egg and lemon zest in a suitable bowl and make a smooth shortcrust pastry. Leave to rest in the refrigerator for at least 15 minutes. Spread the bottom of a cake springform pan (24 cm ΓΈ) with baking parchment and spread two thirds of the dough evenly … Read more

Escalope Savoyard

Soak morels in lightly salted water for one hour. Blanch, drain and set aside. Roll cutlets in flour, shake off excess flour. Heat half the butter in a frying pan and brown the cutlets on both sides. Grease an ovenproof dish with the remaining butter. Line the bottom with ham, place the cutlets on top … Read more

Peasant Terrine

Cut veal and liver about 1 cm cubes. Mix with cognac (1), nutmeg and cinnamon and infuse for about 15 min. Peel and finely chop onions and garlic clove. Steam in butter until light yellow. Cool. Pluck the kitchen herbs from the branches and chop finely. Put sausage meat, steamed onions, chopped kitchen herbs and … Read more