We will focus on main courses which are cooked slowly and slowly and are savoured with a glass of good wine. During a cold season the matured cheeses, steak from mature beef, pork and mutton, uncooked smoked sausages and ham, salmon and a tuna, tomatoes and cabbage, mushrooms, milk and all dairy are especially good. And tasteless chicken fillet or turkeys it is replaceable a nut and sweet duck and stewed goose meat with apples.
It is required to you
- All these products are protein-rich, give a lot of long-playing energy and give joy as povykshat production of hormone of good mood.
Instruction
1. If you wait for guests and time at you a little — prepare on more hotly duck breast. It quickly therefore duck fillet is liked to be served at restaurants: while the client finishes with snack, more hotly already on the way.
2. If you plan a guest-night in advance, it is possible to indulge guests with stewed duck legs or mutton shanks. They до¬го pine in an oven, but the result is worth it: taste of a dish - divine.
3. The best dessert to serious hot dishes - chocolate. It will never be lost against the background of nourishing food and perfectly with it is in harmony. We moderate excessive sweet in a chocolate dessert sea salt or pepper - pink or red.
4. By unspoken rules the white chocolate desserts finish a dinner on which moved veal, paste or fish. The desserts made of milk or bitter chocolate approach a duck, mutton, beef or pork more.