Mushrooms cut into slices. In a saucepan put the cream, processed cheese, chopped, mushrooms and some of the wine. Everything is stirred until melted the feta cheese and become homogeneous mixture if

Cook the mushrooms for 10 minutes in 500 ml water, add the white wine and cook another 5 minutes sauce thickened with cornstarch dissolved in very little water. With continuous stirring, add the soy

Portvaynat, broth and tomato mix and put to boil. The cornmeal was dissolved in a few tablespoons of cold water and added just before boiling. Allow to simmer until thickened. Add the brandy and after

The cleaned Grind garlic with the salt. Add the vinegar, wine (beer), soy sauce and finally the oil.

We light roux from the butter, onion, mushrooms, tomato paste and flour. Diluted with warm milk and boil 2 minutes. After thickened was added and the meat broth, then an additional 1-2 minutes boil

In the butter fry the chopped onions. Sprinkle with flour, diluted with vermouth and Pernod. Add parsley Blend in cream, seasoned with lemon juice, saffron, salt and pepper. Boil 5 minutes for the

Cooked mushrooms finely and fried with grated onion in heated butter. Sprinkle with flour and pour in the white wine and broth. The mixture was allowed to boil until a smooth, thick paste medium with

In the oil fry the flour. Add stirring fish broth and white wine, salt, pepper, chopped parsley, lovage, grated nutmeg. Mix well. Finally add the beaten egg yolks and lemon juice.

Grinding coffee grinder with dried mushrooms and pour them with 3-4 tbsp hot water. Boil the butter in a pot and put in the butter previously toasted in a dry skillet meal. Once the flour is golden

Chop the onion finely and cooked watercress, tarragon, wine and vinegar. Boil until the left 1/4 of the liquid - about 50-70 ml. Remove from heat and cool. Strain. Beat the egg yolks with salt. At

Chop finely and boiled in wine with bay leaves and parsley (the amount is optional) until the liquid remains half. Gently fry flour with the butter and finished with diluted liquid. Add salt and

The wine is poured into a saucepan, add the onion and bring to the boil. Reduce heat and boil until there is 1/4 of the liquid. Add the butter, stirring continuously. Season with salt and pepper to

Wine and vinegar are mixed and boiled until half remain. Once the liquid cool, add chopped onions, tarragon and parsley, pepper, salt and egg yolks. The mixture is heated on low heat, gently breaks

Finely chopped onion stew in the butter until light yellow in color. Add the wine and boil until it evaporates 1/3 volume. Add the sauce and roasted tomato juice. Boiling was continued for 20-25

The butter is heated and stew finely chopped onion to a light brown color. Pour the wine and boil until it evaporates 1/3 volume. Add sauce of roasted, tomato juice and pepper. Boiling was continued