When to add baking soda to cake batter. Then why extinguish soda with vinegar? An inefficient way to extinguish soda.

Preparations for hunting Rabbit a la crunch Ingredients for 10 servings: 20 g of salt. 500 g asp. sandwiches. where it is stored until served. 350 g butter. Fixed by pressing. intestines and lungs. giving him original shape chest. Add crushed peppers to the paste. Flush cold water repeatedly. 37 Wood to get into the bird's body after cooking. cut out a few pieces. at the starting place. go to the oven where it is left at a moderate temperature for 2 hours. The composition may be aspirated.

Cheeks and mushrooms are cleaned and washed. over it. remove the liver. 50 g salt. ribs and legs, and filled with liver paste. 500 g fresh mushrooms. Mix with wooden spoon for homogenization. The bird cleans its feathers and passes through the flames. after seasoning with salt and pepper. salad, etc. 150 g of vegetables. 2 g pepper. truffles in the form of flowers. the rest of the composition. Deer and beef are washed with cold water. In oil where the fish has been fried. in the form of muscle. ½ of the composition is put into the form. which clicks on the connection.

Peel onions and vegetables. Serve cold. and over it. bow shortened. Dissolve aspirated water and pour it surface to surface on several occasions. in length. Cognac 25 ml. 1 kg slate. The mold is placed in a bowl of water. cognac and eggs separated from the bark. Preparation of fish Carp with red wine sauce Ingredients for 10 servings: one part is used to accommodate mushrooms cut into large boxes. Cut out the legs next to the pulp. Remove one piece of crap. 250 ml of oil. 50 g green. a pheasant sits on it with its back.

In half the oil, fry the fish in half. the water is changed several times until it is bleached. The fish is clean. her breast is removed by bone, without her back being cut off. ½ sheet foil. Garnish with green parsley. aspid crutches. it is attached to a pheasant with a tepuza: the head. The plate is decorated with cubes or small cuts. 5 g pepper. Add rum and rub well with a wooden spoon until a smooth and thin paste is obtained. goiter. 500 g beef. When the pheasant is cold. salt and pepper. part to the appearance of the bow.

Prepare a crown of bread that is fastened. wings and tail. The plate is decorated on the edge with a small chopped filling. which is harvested to a straw yellow color and quenched with broth and red wine. 100 g boiled pasta. The composition is lighter if it is heated in water. The intestine is removed. boiled egg white. from the remaining oil. Remove from oven and cool. Add some nutmeg to the rock. 100 g onions. race nut. Deer Terrine Ingredients for 10 servings: 2 kg deer with bone. The rest is messy with the beef, and ¾ of the bacon is run through a thin slicer until it becomes a paste. he is soaked and his feet are inside.

After fixing. 50 g of nutmeg. aspic mule 50 g flour. 40 g salt. add flour. Terina is wrapped in tin. 3 eggs 5 kg headless carp. pass through a thick sieve and mix with the rest of the oil and pepper in a porcelain or plastic bowl. he is cooling down. and in order to better fix the bird on the bone, it is used to stick to a small amount of liquid. burn puff. 500 g onions. muscles wrapped in bacon. in length. 250 ml red wine. The chest is cut into thin slices. cut to the size of a pheasant and beveled into a bed shape.

Deer moss wrapped in leftover bacon. salt. The crutch is worn on the side with foil. vegetables in large pots. The liver is cleared of bile and placed in cold water for 30 minutes. tie the string well and place it in a tray that is placed in an oven at high heat. Part of the bitch is preserved in the decor. fry onions and vegetables.

Lubricate the surface with oil and juice formed before Brown, and fry in the oven in a frying pan with a lid. 500 g salted bacon. Pepper pepper and salt. clean and wash. salted and placed in oil. Peeling onions are cleaned and washed. 2 eggs. Washed eggs are separated from the bark on a saucer. 100 ml of milk. washed and cut shortly in fried oil. cut along the spinal cord into 10 pieces. 200 ml of oil. 50 g green. Place a slice of lemon on each piece of fish. peeled and washed with raisins. 500 g onions. 30 g butter. 30 g salt.

In the ingredients of the pot in Madeira sauce. Store in the oven for 20 minutes at the right heat. flour. The fish is cleaned and washed. 50 g lemon. 4 eggs. go through the pain. shortened. Carp stuffed with nuts Ingredients for 10 servings: 2 kg carp. The whole carp is placed on a plate, and after cooling it is served in pieces of 5 kg carp without a head. 100 g butter. 300 ml of oil. 100 g butter. 200 g breadcrumbs. 100 ml Madeira sauce. 100 g flour. Cook the fish pieces in the sauce. 5 g salt. 250 ml red wine. 50 g salt.

Refrigerate the fish. washing and washing. The carp is placed in a tray with oil, which is placed in the oven for 30 minutes. Place in the oven for 20 minutes at moderate heat. 50 g raisins. add mushrooms and onions. 100 g fruit. 250 g nutmeg. 50 g onions. Put the nuts through the grinder. Warm preparations Fish meal with butter and potatoes Ingredients for 10 servings: onion. 60 ml oil. 38 Placing mushrooms to reduce the remaining water. Onion cleaned. 150 ml of wine. 50 g green. slices and put it in a white sauce with crushed peppers and an egg separated from the bark.

Wash it in cold water and pour out of the water. 100 g onions. 1 kg of fresh mushrooms. 2 g pepper. washed. cut into large squares and sit in oil. 50 g flour. Fry in oil. place the fish over them and sprinkle with wine. carp splinters on the spine. Carp is cleaned with 5 kg of potatoes. through beaten eggs and crackers. 1 g pepper. anoint with your own juice. 40 g of bread. After cleaning. sprinkling them with green cut. over cooked sauce. covering the spine and ribs. 750 g onions. place the boat over the components.

Serve with potato garnish sprinkled with greens and sprinkled with melted butter. Mix the composition with a wooden spoon until a homogeneous paste is made, which is roll-shaped and divided into 10 pieces, which are passed through the egg and breadcrumbs and evenly fried in oil on high heat. Let cool and settle on a plateau. 250 g carp eggs. wash and cut into cubes. cut into the gate. 2 g pepper. From oil. Sprinkle with wine. 200 ml of oil. Fish croquettes Ingredients for 10 servings: 300 g per 8 kg headless carp.

Cleaned and washed mushrooms. egg. The composition is placed in the back with the decoration of the edge of the plate. cream. 2 g pepper. Potato. 200 g cheese. 100 g onions. the rest of the oil 1 kg of white fish fillet. The cheese is peeled and shaved. peel the bark and wash it. The fillet is cut into cut pieces. The fish fillet is located on a plate at the gate. mix with a wooden spoon for homogenization. 5 kg potatoes. 600 ml milk. merlucium, etc. fish fillets are cleaned and washed. 50 g salt. Mushrooms are cleaned and washed in several waters.

The fish is removed from the plate and heated. and above mushrooms. Serve hot. with potatoes next to each other. cut into pots and sit in oil. 100 g capers. 200 ml of oil. Brush the oil pan with salt and pepper seasoned with fish. 50 g green. 50 g lemon. 100 g flour. milk. Clean the sauce plate and place the pieces. Creams Potato cream. washed and ported. 200 g butter. File from meows. Milk boils and cools. 2 kg potatoes. they pass through milk and flour. From oil. prepare flour sauce. 200 ml of oil. 250 kg lettuce fillet. capers and green cut.

Hot salad fillet served with Madera sauce. 750 g potatoes. 300 g butter. Mushrooms are separated from the juice. 100 g flour. 50 g salt. cheesecake and butter cut into cubes. 200 ml white wine. 50 g green. 500 g mushrooms. beaten eggs and breadcrumbs and fried in oil. The hall is clean. Undermined. rinse and drain water. cover the tray aluminum foil and put it in the oven for 10 minutes. they pass through milk and flour. 250 g canned mushrooms. 100 g flour. 250 g Madeira sauce. with mushrooms on top and potatoes naturally next to each other. fish from heat treatment fish and yolk from 2 eggs.

Add the onion and half the wine. with lemon and other pads. 5 eggs. wash under water and soak in oil. They go through flour. 200 g flour. Boiled potatoes go through the press. Potatoes are peeled. green cut. Serve hot. 2 g white ground pepper. the rest of the wine. cut into pieces and boil in water. 30 g salt. 200 g breadcrumbs. 100 g butter. fry evenly in oil. fry evenly in oil. 100 ml of milk. The flour is sifted and mixed with cold milk. 3 eggs.

The beans are separated from the water and placed in a pot of boiling water. 100 g of celery root. 50 g of parsley root. 150 g onions. celery. Vegetables are boiled in a bowl of water. 50 g butter. Onion. shortened. carrot. The borscht boils and passes through wet ethane. 2 liters of soup. 75 ml oil. 50 g green parsley. 200 g green beans. add green beans. Tomatoes are peeled. carrot. with crowns on top. 100 g onions. Add tomatoes. You can reduce the oil to 50 ml and add a teaspoon of vegetables. 150 g pastiken root. 50 g of tomato paste. add the remaining butter into chunks. 50 g greenish brown.

When vegetables are cooked. biscuits and parsley are fried and the roots, cut into slices, are washed. Peeled and washed greens are cut off. Tomato paste is diluted with a little water. 150 g carrots. Rist and parsley, peeled and washed, are trimmed. washed and scalded, cleaned of skin and cut into pieces. You can also add canned vegetables. Serve hot. 30 g salt. cabbage and zucchini. Beans and beans. Smoked bacon is cut into small cubes and dipped in oil. 450 g carrots. with green parsley on top. potato. 2 liters of soup. 100 g onions. 20 g of garlic.

Peel and wash diced potatoes. 50 ml of oil. Add the mixture to the beans with tarragon and vinegar. 30 g salt. 150 g carrots. Clean and washed vegetables are cut into slices. pasta and celery are dipped in oil in 200 ml of bone soup. Cabbage and pumpkin are cleaned and washed in cubes. 500 g tomatoes. Serve hot with green parsley on top. Serve hot. add tomato paste and simmer with a little water. When he cooks half. 50 g green parsley. oil and thyme. peas. 100 g of celery root.

Fresh, peeled and washed tomatoes are transformed. 30 ml of vinegar 9 degrees. salt and vinegar. 40 Ingredients for 10 servings: boil for another 5-10 minutes. garlic. The onion is washed and washed and cut. Boil the remaining soup in the pot. 200g smoked backyard. carrots and celery peeled and washed. Add an onion. 150 g parsley. Franzola is cut into small cubes, browned in the oven and sprinkled with half the butter. add green forest. Peas and beans. 30 ml of vinegar 9 degrees. 2 eggs. The cleaned and washed tarantula slides and trims.