In a greased baking dish with vegetable oil put fat and heated to melting. Add the crushed bones, cut into pieces of meat and other ingredients (without chervil leaves, parsley and spices). Bake in

If the sauce made from fresh tomatoes, they rub through a sieve and boil with a pinch of salt until thickened. If using tomato paste, it is diluted with 1-2 tbsp water. Flour blurs with two cups cold

In court with melted butter fat in vegetable sauté until soft coarsely chopped tomatoes (or tomato paste diluted added). Sprinkle with flour, pour in 1 cup decoction or broth, and boiled and then

Roots soup cut in large pieces and stewd with a pinch of salt in a little water. Flour suspended in broth and tomato paste with added to steamed vegetables. The mixture boil and boil on low heat 30

Chopped onion, garlic and root soup stewd with a pinch of salt in fat 10 minutes . Sprinkle flour and paprika. Was added slowly, with stirring, vegetable broth (cold) in which is dissolved the tomato

Salt in hot fat stew chopped onion, then sprinkle the flour and fry until golden color. Gradually and stirring continuously, add the cold broth. The resulting sauce boil on low heat to soften the

Finely chopped onion and grated carrot sauté ten minutes in vegetable oil, scatter with pepper, pour in half brew and boil. Add in the rest potion fuzzy meal. Boil the sauce, season with salt and

Sauce of roast meat diluted with broth or base for sauces and hot water. Sugar is caramelized and pour the sauce diluted. Prepare a light roux of fat and flour and add to the red pepper, diluted meat

Crushed bones and clippings are roasted in fat until golden color, sprinkle with flour, pour in the broth or broth and boil. Boil for 30-40 minutes. The resulting sauce is strained through a sieve

Finely chopped onion stew in the butter until golden color. Added at stirring the tomato paste and broth. The sauce boil in low boiling until Braising onions, triturated through a sieve and season to

Finely chopped vegetable ingredients and sauté the apple with a pinch of salt in the broth, which is added gradually. Once the vegetables have softened, triturated through a sieve. To the resulting

Onions, aromatic roots and tomatoes, chopped, sauté until soft in their own sauce, rubbing sore through the sieve and pour broth . Add a light roux of flour and half butter. Boil the sauce, add salt

In hot vegetable oil fry the finely chopped onion. Add the remaining spices quickly and broth. Boil the sauce and boil for ten minutes, stirring. After he retired from heat and add the mustard.

The butter melts and in it fry onions to svetlozlatisto coloring. Add flour and allowed to pozachervi. Pour the cold broth (or base for sauces) under constant agitation and boil for 20 minutes. Add

Onion (onion and garlic), carrots and chervil cut many finely and sauté in oil intended for them, while remain fat, then add the tomato puree, mint and parsley. Separately, fry the meat. Add steamed