IngredientsRating: 3.6389 / 5.00 (36 Votes)Total time: 1 hourServings: 6.0 (Ingredients)g: 300 g Pike meattablespoon(s): 1 tablespoon(s) Pernod 3 tablespoon(s) Noilly Prat (French vermouth)piece(s): 1 piece(s) Eggml: 300 ml Whipped cream Salt Pepper Cayenne pepperg: 180 g Basmati ricepiece(s): 30 piece(s) Saffron threadsg: 30 g Butter 150 g Coarse lean liver sausageInstructions: Ingredients Preparation Tip:Ingredients Related Recipes: Stewed Pork Shoulder CutletPreparation of buckwheat soufflés: Heat the milk with a pinch of sugar and the yeast to about 40 °C. Mix... Sour Spicy Soup – Peking StylePreparation Soak the dried shiitake in warm water for about 2 hours. Then drain well and remove the stems... IngredientsIngredients IngredientsIngredients IngredientsIngredients IngredientsIngredients IngredientsIngredients IngredientsIngredients IngredientsIngredients IngredientsIngredients