In a pot, make a stock of white wine, vinegar, mustard seeds, soup, peppercorns, bay leaves, thyme and sea salt and bring to a boil. Add the pearl onions and cook until soft, about 25 minutes. Leave to cool in the broth.
Related Recipes:
Glazed Sweetbreads with Thyme Polenta and Vinegar PlumsGlazed sweetbreads with thyme polenta and vinegar plums: Soak sweetbreads for 4 hours. Change the water a few...
Venison Steak with Porcini MushroomsSkin the venison and cut into 6 even slices, lightly plate, season with pepper, drizzle with olive oil and...
Garlic Soup with ScallopsRemove the outer skins of the garlic, reserving a liter of bulb for decoration. From the remaining root cut...
Sulz with Eel & Pike Perch, Dill Baguette, Dill CreamA wonderful recipe for all strawberry lovers! In summer, this aspic is a main dish that you can bring to the...
Chicken Breast with Honey Vinegar Sauce on Leek FondueRemove the skin from the onions and chop them finely. Clean the leek, cutting away the hard dark green parts...
Steak with Pepper Sauce, Chanterelle and Potato FlanFor the flan, peel the potatoes and boil them in lightly salted water until soft. Then let them steam out and...
Lemon Risotto with Fried Fillet of Pike PerchFor the white tomato stock, quarter the tomatoes and remove the stalk. Rinse the lemon, dry it and peel off 6...
Sour and Spicy Soup – Sün La Tang – ChinaA delicious mushroom dish for any occasion! Drain the bamboo shoots (finely chopped), rinse and dry the...
Chicken in Aspic on Brook CressPut the chicken in a pot and together with onions, root vegetables, bunches of herbs, garlic and a few...
Black Salsify Soup with Baked Peas and SaladFor the salsify soup with baked peas and lettuce, peel the salsifies and cut them into small pieces...