beef steak roast Recipes :
 | Recipes : Beef Kebab To realise these kebabs, it is preferable to choose pieces of striploin. Dice them up and leave them to marinade for sev... |
 | Recipes : Lamb Tajine The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Af... |
 | Recipes : French cut Rib of Beef First of all a little reminder. First a calf is born, it is either male or female. Female: it becomes a heifer, then a... |
 | Recipes : Cod "a la Quebecoise" This Cod recipe come from the long tradition of cod fishing in Quebec. Filet of cod "a la Quebecoise" recipe for 6 pe... |
 | Recipes : Pork steak Alsatian Style It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro... |
 | Recipes : Aligot Comming from the cooperative of Laguiole Serves 6 : 1 kg of floury potatoes 100 g of butter 250 g of creme frai... |
 | Recipes : Boeuf Bourguignon For 6 guests : 1 kg cheek of beef 600 g of beef neck; cut into squares measuring 4cm on each side 150 g of fresh por... |
 | Recipes : Pot-au-Feu Pot-au-Feu recipe for 8 guests: Meat: 1 kg of spare ribs, cut in 4 1,5 kg of beef shoulder palette 1,5 kg of bee... |
 | Recipes : Black Truffle Coulis Recipe for 1/2 (1 pt) of black truffle coulis: 1/2 veal stock 20 cl white port 100g black truffle (tuber melanospor... |
 | Recipes : Roasted strips of duck magret with mirabelle plums A recipe of our menu 'special end of the year celebrations Roast strips of magret of duck, sweet and sour mirabelles ... |
 | Recipes : Alsatian's sauerkraut For 8 guests: 2 kg of uncooked sauerkraut 2 onions 3 cloves of garlic 200 gr goose fat ½ litre Riesling wine ... |
 | Recipes : Boulangere potatoes Garnish for a 6 serving course : 600 grams (20 oz) peeled potatoes cut into thin slices 300 grams (10 oz) peeled and c... |
 | Recipes : Brussel's Sprouts with Pancetta A tasty mix of Brussel's sprouts and crispy and smoky baked pancetta. Pancetta is a type of Italian cured and spiced ro... |
 French specialties : Lavender Honey In France, the odor of the Lavender is inevitably associated the marvellous landscapes of Provence and the Lavender Hone... |
 French specialties : Coteaux du Languedoc wines AOC Coteaux du Languedoc cover a geographic zone extend of Narbonne to Nimes over more than 160 villages. of course on... |
 | News : mixed flavoured butters The basic principle is the same in all cases : you must soften the butter and incorporate into it one or several flavour... |
 | News : A few days in Burgundy As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be... |
 | News : A nice week-end in Lyon As we do from time to time during the year, direction Lyon to pay a visit to some beloved friends. Her,'Speedy' Brigitt... |
 | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...
