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_T.jpg "Fillet Of Reindeer, Stag Or Moose")
Fillet Of Reindeer, Stag Or Moose
approx. 1 ½ lb tenderloin or sirloin of reindeer, stag or moose 2 tsp salt ½ tsp pepper butter for browning Sauce ¾ cup (200 ml) meat stock ¾ cup (200 ml) port approx. ½ cup (100 ml) heavy_T.jpg "Fried Char With Sour Cream And Chantarelles")
Fried Char With Sour Cream And Chantarelles
4 mountain char or about 2 lb arctic char 3 tbsp flour 1 tbsp salt 1 tsp pepper ¾ cup (200 ml) water ¾ cup (200 ml) sour cream 1 tbsp chopped parsley, chives or dill Serve with: 2 pints_T.jpg "Meat Patties And Creamed Cabbage")
Meat Patties And Creamed Cabbage
1 lb chuck ground beef 2 tsp salt 1 ½ tbsp potato flour or cornstarch ½ tsp pepper ½ tsp ginger approx. 1 ½ cup (400 ml)_T.jpg "Prince Fish")
Prince Fish
1 ¼ lb (750 g) cod fillets, flayed and boned 2 tsp salt 2 small lobsters or 4-6 crayfish tails 8-12 asparagus stalks Sauce: 2 tbsp butter 3 tbsp flour 1 cup + 3 tbsp (3 dl) veal stock 1_T.jpg "Ptarmigan With Cream Gravy")
Ptarmigan With Cream Gravy
4 ptarmigans (CHEFS TIP: - substitute ptarmigans with another game bird like grouse or with chicken if ptarmigans are not available) 4 thin slices of fat back, preferably unsalted 2 tsp salt ½_T.jpg "Whole Poached Salmon")
Whole Poached Salmon
1 salmon, approx. 3 lb 2 tsp salt
