Tomatoes are flooded with boiling water, peel, suffocating until tender and rub through a sieve. Vegetable oil becomes heated and there, over low heat, fry the chopped onion and pepper. Add tomato

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

In preheated oil sauté chopped vegetables. Add the flour and fry until it turns pink. Then pour cold fish potion which is dissolved tomato paste. The resulting sauce boil on low heat 30 minutes

All the solid ingredients are finely chopped and mixed with the liquid. The mixture is put on low heat and boil, stirring until a smooth sauce. If thickened much diluted with 1-2 tbsp broth. Before

Grated apples and onions smothered in potion. Add tomato paste, bay leaf and cloves. Boil and boil 20 minutes on low heat, then rub through a sieve. The resulting sauce is seasoned with other spices

Finely chopped carrots and onions smothered in butter plant until soft. Add the tomato paste, the leaves of chervil sauce and the fish. Boiled and flavored with wine. Withdraw from the fire and rub

Grate the apple and mix with the other ingredients, boil, and rub through a sieve. The resulting sauce is seasoned with salt, lemon juice and a pinch of sugar.

To the basic sauce is added to the wine, the butter, pepper and sugar. The mixture boil and add allspice, cloves and cinnamon.

Mushrooms finely and sauté, then add to the basic sauce, add the chopped pickle and wine.

To the basic sauce add the wine and finely chopped leaves of chervil, parsley and dill. Boiled and seasoned with lemon juice, salt, sugar (optional).

To the basic sauce add the wine and chopped parsley, black pepper and zest. Boil away from heat and bind with the egg or cream. Boiled and seasoned with lemon juice, salt, sugar.

To the basic light sauce add chopped cucumbers black pepper, salt, lemon juice, grated lemon zest and butter. Boil and away from the fire. Optional sauce can be seasoned with 1 clove garlic, crushed

To the basic sauce is added chopped, stewed in vegetable oil and rub through a sieve onion and leek. Sauce seasoned to taste with lemon juice and pepper.

Flour suspended in a little cold fish potion and added to the rest potion . The liquid was heated with stirring until thickened. The resulting sauce thicken with beaten egg and seasoned to taste with