{"id":1269,"date":"2012-12-13T21:34:24","date_gmt":"2012-12-13T19:34:24","guid":{"rendered":"http:\/\/zuend.net\/cooking\/?p=1269"},"modified":"2018-09-29T14:32:32","modified_gmt":"2018-09-29T12:32:32","slug":"cafe-de-paris","status":"publish","type":"post","link":"https:\/\/zuend.net\/cooking\/?p=1269","title":{"rendered":"Cafe de Paris Antoine"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Zutaten<\/strong><\/td>\n0.5 lt<\/strong><\/td>\n1 lt<\/strong><\/td>\n1.5 lt<\/strong><\/td>\n<\/tr>\n
Zwiebeln geraffelt<\/td>\n0.5\u00a0EL<\/em><\/td>\n1\u00a0EL<\/em><\/td>\n1.5\u00a0EL<\/em><\/td>\n<\/tr>\n
Weisswein<\/td>\n100 ml<\/td>\n200 ml<\/td>\n300 ml<\/td>\n<\/tr>\n
Butter<\/td>\n250 g<\/td>\n500 g<\/td>\n750 g<\/td>\n<\/tr>\n
Kapern fein gehackt<\/td>\n1.5\u00a0KL<\/em><\/td>\n3\u00a0KL<\/em><\/td>\n4.5 KL<\/em><\/td>\n<\/tr>\n
Dill<\/td>\n0.5 KL<\/em><\/td>\n1 KL<\/em><\/td>\n1.5 KL<\/em><\/td>\n<\/tr>\n
Salbeipulver<\/td>\n1 KL<\/em><\/td>\n2 KL<\/em><\/td>\n3 KL<\/em><\/td>\n<\/tr>\n
Rosmarinpulver<\/td>\n1 KL<\/em><\/td>\n2 KL<\/em><\/td>\n3 KL<\/em><\/td>\n<\/tr>\n
Estragonpulver<\/td>\n1\u00a0EL<\/em><\/td>\n2\u00a0EL<\/em><\/td>\n3\u00a0EL<\/em><\/td>\n<\/tr>\n
Majoranpulver<\/td>\n1 KL<\/em><\/td>\n2 KL<\/em><\/td>\n3\u00a0KL<\/em><\/td>\n<\/tr>\n
Peterli<\/em>\u00a0fein gehackt<\/td>\n1\u00a0EL<\/em><\/td>\n2\u00a0EL<\/em><\/td>\n3\u00a0EL<\/em><\/td>\n<\/tr>\n
Sardellenfilets fein gehackt<\/td>\n2<\/td>\n4<\/td>\n6<\/td>\n<\/tr>\n
Salz<\/em><\/td>\n1.5 KL<\/em><\/td>\n3 KL<\/em><\/td>\n4.5 KL<\/em><\/td>\n<\/tr>\n
Aromat<\/td>\n1 KL<\/em><\/td>\n2 KL<\/em><\/td>\n3 KL<\/em><\/td>\n<\/tr>\n
Tabasco<\/em><\/td>\n0.25 KL<\/em><\/td>\n0.5 KL<\/em><\/td>\n0.75 KL<\/em><\/td>\n<\/tr>\n
Pfeffer<\/em> weiss<\/td>\n0.5 KL<\/em><\/td>\n1 KL<\/em><\/td>\n1.5 KL<\/em><\/td>\n<\/tr>\n
Senf<\/td>\n1\u00a0EL<\/em><\/td>\n2\u00a0EL<\/em><\/td>\n3\u00a0EL<\/em><\/td>\n<\/tr>\n
Worcester Sauce<\/td>\n1\u00a0EL<\/em><\/td>\n2\u00a0EL<\/em><\/td>\n3\u00a0EL<\/em><\/td>\n<\/tr>\n
Curry<\/td>\n0.5 KL<\/em><\/td>\n1 KL<\/em><\/td>\n1.5 KL<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Zubereitung<\/strong><\/p>\n

    \n
  1. Zwiebeln bei kleiner Hitze im Weisswein ca. 10 min kochen bis der Weisswein weitgehendst verdampft ist.<\/li>\n
  2. Butter auf 30 Grad erw\u00e4rmen und mit Schwingbesen (Maschine) 20 min schaumig r\u00fchren.<\/li>\n
  3. Alle anderen Zutaten darunterziehen und gut vermischen.<\/li>\n<\/ol>\n

    Hinweise<\/strong><\/p>\n