beef terrine
![]() | 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 : Duck Terrine Forestiere Makes one terrine for 6 guests: 2 duck fillets 300 gr of veal stuffing 300 gr of lean pork stuffing (ask your butch... |
![]() | Recipes : Salmon Terrine This recipe is pretty easy to do. It is cheap too. It can be served warm or cold. Salmon terrine for 6 people : 700g... |
![]() | Recipes : Vegetable Terrine This recipe is ideal for the summer. Vegetable terrine recipe for 6 to 8 people : 1 green pepper, seeded and cut in ... |
![]() | Recipes : Green lentils and chanterelle terrine Green lentils and chanterelle terrine (for 6 persons) : 200 grams (nearly ½ lb) green lentils (only washed) 1 onion... |
![]() | 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 : 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 : Goose foie gras terrine Like 'A Sousceyrac' For 6 servings : 1 nice goose raw foie gras (must be soft under the fingers) 6 grams of table s... |
![]() | 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 : 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 : Loubia Another recipe adapted from my friend Maloub who worked with/for me during numerous years. For 6 persons : 1 veal fo... |
![]() | 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 : Bäeckeofe Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French... |
![]() French specialties : Goose Foie gras Known since thousands years ago - the Romans manufactured some - the Goose Foie gras makes its true great strides in Als... |
![]() 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 : Prepare you home-made 'foie gras' If you have visited our site for some time, I bet you have, one day, desired to prepare your home-made 'foie gras'. May... |
![]() | News : Without gluten recipes Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this... |
![]() | 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 : Festive Menu 2008 Two years after our first "festive menu", we renew it by providing you with 14 new exclusive recipes for Christmas and/o... |
![]() | 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 : 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 : 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... |
French cut Rib of Beef
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/french-cut-rib-of-beef-628.htm[/url] Is Maine-Anjou not ...
answer to Mike
You can find a number of excellent highly reputated beef breeds in France, including but not limited to Maine-Anjou, lik...

































