Whiting With Orange Sauce – Hvitting Med Appelsinsaus

A recipe from “Mat For Alle Årstider” (Food For All Seasons) published by Det Beste in 1977

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For this French fish dish there used whiting fillets baked and served with a spicy white wine sauce with both orange and lemon flavours.

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Involtini Di Petti Di Pollo – Stuffed Chicken Breast

A recipe from “Italiensk Kjøkken På Sitt Beste” (Italian Kitchen At It’s Best) published by a book club in 1977

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This is an excellent dish in the asparagus season, but can be made throughout the year by canned or frozen asparagus.

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Crepês Vonnassiennes – Potato Cakes

Recipe from “Fransk Kjøkken På Sitt Beste” (French Kitchen At It’s Best) published by a book club in 1977

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Crostini Alla Fiorentina – Toast With Chicken Livers – Italy

A recipe from “Italiensk kjøkken på sitt beste” (Italian kitchen at it’s best) published by a book club in 1977Toast me kyllinglever post

These small croutons are great whether you serve them as an appetizer or as a small hot dish. If you are not used to sage, one should use it sparingly!

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Truite De Bonne Femme – Trout Fillets In Rich Sauce

A recipe from “Fransk Kjøkken på sitt beste” (French kitchen at it’s best) published by a book club in 1977ørret i fyldig saus_post

At Domaine de I ‘ Abbaye, Bernardsville they catch trout in the rivers in the neighbourhood and use them in this dish. The fish has a delicious taste and a pale pink flesh . A lovely, creamy sauce is a perfect accessory.

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Braciolette Ripieni – Stuffed Veal Roulades

A recipe from “Italiensk kjøkken på sitt beste” (Italian kitchen at it’s best) published by a book club in 1977Fylte kalverullader post_thumb[2]

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