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

In hot vegetable oil add chopped vegetables and sauté for 5-6 minutes. Of starch, sugar, tomato paste, vinegar, brandy, spices and broth is prepared slurry, to which is added steamed vegetables. The

Flour to bake yellowing in dry iron pan, stirring constantly, away from heat and stir until cool. Added gradually and stirring half cold broth. The resulting homogenous diluted with the remaining

In a deep pot on medium heat, melt the butter. To him after away from the fire, slowly, spoon by spoon, add flour. The Court put a little fire (to pozatopli) and at constant stirring of the boiled

Finely chopped onion fry until golden color in the butter, pour broth and boil. Add a little water fuzzy flour and remaining ingredients. The sauce is cooked in a water bath to thicken, gradually stir

Fry flour in the butter to svetlozlatisto coloring and diluted with boiled milk. Boil the sauce, stirring, and boil for a few minutes on low heat. Season to taste with salt, sugar, white pepper, lemon