Fat underlying melted and it stew chopped roots for soup and apple. Prepare a light roux of butter and flour plant, diluted with sauce of braised meat and add to the vegetable mixture. As a boil, add

Basic sauce mixed with broth, then simmer on low heat. Add wine and spices. The sauce is retired from the fire and keep cover with lid for 15 minutes, then to use is left in the water bath. * The

Finely chopped onion stew in the melted butter. Add consecutively tomato paste, chopped mushrooms and ham, the main sauce and spices. After boil the sauce away from the fire, seasoned with wine and

Wine mixed with broth, add chopped onion and grated apple and the mixture boil. Sprinkle crumbs are bread crumb. The mixture is boiled for ten minutes, sandwiching with a lid. Triturated through a

Finely chopped onions, chervil, parsley root and grated apple, a few peppercorns, the basis for wine sauce and cook about 30 minutes on low heat (court sandwiching with a lid). Rub through a sieve

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

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

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

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

Of roasted sauce diluted with broth in part of which previously fuzzy flour. Add lemon cleared of sheet and seeds and cut into rings, wine, sugar and black pepper. The sauce add salt and boiled 20