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
Cleaned of seed pods are steamed in little water to soften. Add chopped tomatoes and in large pieces little salt and cook in their own juice about 15 minutes. Rub through a sieve. Puree is seasoned to
Fruits are rub through a sieve and sauté in the butter. Add the lemon juice, lemon zest, cinnamon, walnuts, juice compote, which is fuzzy starch and salt to taste. The sauce boil with constant
The fat is heated and in it fry the flour redness. Dilute with bone cold brew or water with constant stirring, add salt and spices, boil and boil for 3-4 minutes. The sauce is retired from the fire
Sauce of roasted meat is diluted with vegetable brew and boil. Add spices. Thicken the sauce with beaten egg and cream and served in a sauce-boat.
Roasted meat sauce diluted with broth. Add chopped onion and aromatic roots and tomato paste (or chutney). As the sauce boil, put Allspice, black pepper, bay leaf and cinnamon and 2-3 minutes later -
Salo cut into thin slices and place on the bottom of a small vessel in which will be cooked sauce. On her rank sliced onion and grated aromatic roots. Stew about 20 minutes and to scatter with a
Sliced meat ingredients are smothered in fat. Add and sauté 15 minutes grated aromatic roots. Sprinkle with flour, paprika, pour broth, stirring continuously and cook on low heat about 30 minutes
Cleaned onion Prick cloves. Milk and boil it boil for 30 minutes on low heat with onion nutmeg. Add bread crumbs of toast, pepper, half butter and salt to taste. The mixture is stirred well with a
