Mushrooms fried with chopped garlic. Add processed cheese, once melted and poured cream. Allow 2-3 minutes and was removed from heat. Then add pepper and salt to taste.

Gets cooked in broth 100 g of water. Mushrooms are cleaned, washed, cut into small pieces. Carrots, Onions and garlic cloves - too. Pour in the aforementioned fat (in a deep pan) if no such - together

Fry flour in the butter to golden. Dilute with broth to obtain a smooth kashitsa. Remove from heat and add the cream and Sota. Mix well and add the grated horseradish (sold grated horseradish). Sosa

Salt in boiling butter put flour and stew until golden, then pour the broth while stirring. Add the egg yolks, cream and lemon juice and add salt to taste. Stirring until the sauce boil, then pulled

Fry flour with the butter. The mixture was diluted with hot soup. Add the mustard, lemon juice, pepper and salt to taste. Mix well. The sauce boil on low heat to thicken. Remove from heat and stir

In a saucepan pour the vinegar, add chopped in large pieces pepper and chopped onion. Allow the fire, while the vinegar almost turn aside. At this point, add the cream and egg yolks. The mixture was

Peeled and chopped onion put it with the butter in a bowl. Capped and stew and 1 1/2 minutes at 600 Deut. While stirring continuously, add the broth, wine and cream, capped and keep 2 1/2 minutes at

Yolks of hard-boiled eggs are broken, add drops of a mixture of vinegar and 3 tsp (15 ml) water and mix well. Add finely grated horseradish and other products.

Horseradish Wash, peel and grate. Sprinkle with vinegar. Of the butter and flour make a light roux, pour in meat stock and bring to the boil. Add horseradish and sour cream, seasoned with sugar

Apples and onions are cleaned and finely grate grater. Rub through a sieve and mixed with hard-boiled egg yolks. To the resulting puree add the yogurt, mustard, wine, broth and salt to taste.

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

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.

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

Cold yolks and crushed clove of garlic mixed with the remaining ingredients and place the dish in a water bath. The mixture is stirred until it begins to thicken. Removed from heat and stirred until

From two hard-boiled egg yolks and a crude, a pinch of salt and vegetable oil attaches plain mayonnaise. Dilute with cream to desired consistency. Add the mustard, chopped mushrooms, egg whites from