Speckled Bird’s nest with the aromatic essence of our garden

 
 

 

  
 

 
     
 

We prepare salad vinegar, boil it and pour it on all the green herbs that can
be found in our garden:thyme, tarragon, sage, rosemary, basil,
peppermint, chervil, celery, garlic, onions… etc.. We put green herbs in the container again and pour the cold liquid on them.

We rear some lettuce leaves ( some leaves are left for decoration), fettle a
soup plate whit them and dabble green herb essence and olive oil on it.
Next we put three-coloured pepper cubes, frizzled seeds (sesam, pine-seeds,
linseeds, pumkin seeds) and boiled hevy eggs in the middle.
We glace it white garlic and eart-ball oil.

WINE RECOMMENDATION: Green veltelini of Sopron

  
     
 

Fish soup Sopron style

 
     
 
 
     
 

We prepare the fisch soup in the traditional way: we boil the fisch slices,
the sour cabbage (fried in oil and onions before) and the alredy separately
boiled large grain beans in the creed base soup.
We boil them together, enrich the soup with cream and serve it decorated
with savory leaves.

WINE RECOMMENDATION: Blue Frankisch Rosé of Sopron

  
     
 

Saddle of venison filled white turkey breast,
wild muschrooms and blue frankisch juice

 
 


 
 
 
     
 

We put the plucked saddle of venison into dry marinade ( mustard, thyme, pepper, bay, garlic, salt) for 3-4 days. We grain and seasons the turkey breasts8 salt, white pepper, rosemary, basil, coriander, Cognac): we mix them whit cteam and egg white thoroughly and rest them in the fridge for 3-4 hours. In the meantime, we make open séices from the venison: layer with scalded spinach leaves,thin slices of white bacon and again  withspinach leaves( we grease each layer with whippen eggs).We dip French plums in blue Frankish  wine, put them in the middle ofd the turkeybreasts, makea roll of the meatand put it on top of the venison slices. We roll them right, pack them in tinfoil and steam  them at 90 C. We rest the venison a bit.Meanwhile, we fry the wild mushroomsin butter whit a lot of parsley, we form baskets from French fried potatoes, fry them in oil until they are gold-yellow, and put the mushrooms into them. We make piles ofthechesnuts. We serve the meat slices with  them and decorate them  with
half-boyled blue Frankish juice.

WINE RECOMMENDATION: Blue Frankish of Sopron		  
     
 

Apricot - Almond cake

 
     
 
 
 
 
 

Dough base:we stir 10 dkg of butter, 30 dkg of sugar, and 4 egg-yolks to cream, we Solve half a packet of backing-powder in 2 dl milk and we pour this to the egg
Mxiture while stirring it..Finally we knead it together with 30 dkg of flour and the
Juice and the grated skin of a lemon. We bake the dough in a baking-sheet until it is light yellow, spread apricot jam on It and cover whit ripe, seedless apricots. We coat the cake with a cream made from 6 egg whitesand 30 dkg of sugar. Lastly, we throw plenty of sliced almonds on top. We bace it at low temperatures.

WINE RECOMMENDATION: Zenit of Sopron (late harvested