Emmental Sheep Hors d’Oeuvres

From the canton of Bern. Put the mutton on to heat with the clear soup, the bay leaf spice, the onion and the carrot and cook it. Thicken the clear soup with flour mixed with white wine or must, season with salt, pepper and nutmeg. Refine the sauce with a little cream, butter and saffron of your choice. The sauce can also be made with

cream and egg yolk together. Serve with mashed potatoes.

Related Recipes:

Paella 1′Perhaps your new favorite bean dish: Dice pork, carve chicken into chunks. Sauté in half the oil in a deep... Cream of Sauerkraut Soup with HalibutAn amazing dish, a creamy smooth soup in which you can feel the fragrance of the herb, but none of the typical... Mushrooms Greek StyleThe mushroom (actually Feldling or Engerling, sometimes also called garden sponge) was incorporated into... Sauerkraut Bell Pepper SoupFor the sauerkraut-paprika soup, cut away larger pieces of fat from the meat. Peel and chop the onion. Cut the... Lasagna with BeansA great pasta dish for any occasion: Fry minced meat in oil on 2 or automatic cooking plate 7-9, briefly... Marinated Salmon with Mustard SauceAs a main course or entrée: marinated salmon with a refined mustard sauce, garnished with a fine leaf salad... Peppers with Sheep Cheese StuffingPlace peppers on a baking sheet and bake in the oven heated to the highest setting or under the heated broiler... Cannelloni with Chard Ham FillingPlace lasagna sheets in boiling water for 3 to 4 min. so that they are pliable and “rollable”... Stilton with Baked Fruit1. rinse the greens and cut them into coarse pieces. Peel the onions, but do not cut them into pieces. In as... Turbot in Salt Crust(*) Or four turbot fillets (best prepared by the fishmonger, you also get the turbot fish bones shape, from it...