black forest marinade
 | Recipes : Veal kebabs To prepare you veal kebabs, first cut small cubes of veal meat taken from the shoulder. Let let marinade during 24 hour... |
 | Recipes : Bäeckeofe Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French... |
 | 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 : 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 : Foie Gras with a Chicory and Black diamond salad A slice of foie gras agremented by a little chicory and fresh black truffle salad served with a glass of black Muscat wi... |
 | Recipes : Pan fried Sweetbreads with a black truffle jus This mythic recipe is out of this world but very expensive too. You never know ... On a special occasion... Sweetbrea... |
 | Recipes : Chocolate charlotte A chocolate 'charlotte' for 6 'serious' persons : 200 grams of black chocolate (over 50% cocoa) 4 egg yolks 2 soup ... |
 | Recipes : Fish Kebabs There are an infinity of possibilities when making fish kebabs.There are few examples. We advise you to marinade the fis... |
 | Recipes : Parmentier with duck, foie gras and truffles A recipe of our menu 'special end of the year celebrations'. Cottage pie 'parmentier' (*) with duck, foie gras and bl... |
 | Recipes : Chicken Kebabs Procedure to make chicken kebabs The best way to make chicken kebabs is to cut some chicken breasts into cubes 3/4 of... |
 | Recipes : Lobster mousse, black Muscat cream Lobster mousse for 6 people : 1 lobster of 600g 400g of whitting fillets, pinboned 3 eggs 3 dl creme fraiche 1 bund... |
 | Recipes : Tapenade Ingredients for a bowl of 'tapenade' : 250 grams of stoned (pitted) black olives (from Nyons if you can find them - N... |
 | Recipes : Roasted scallops coated with hazelnut crumbs One recipe of our menu 'special end of the year celebrations'. (for 8 servings if part of a sampling menu or for 4 if... |
 French specialties : Black Truffle The black truffle, also called "black diamond" is an underground mushroom called scientifically Tuber melanosporum, of w... |
 French specialties : Violet Mustard Violet Mustard is a very old Mustard known since the XIIIth century. It owes its letters of nobility in the XIVth centur... |
 | 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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... |
 | News : Festive menus The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with f... |
 | News : The Lobster à l'américaine Story We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'ar... |
 | News : Recipes for persons suffering from type 2 -diabetes Yes, we can prepare and eat good food and suffer somewhat from type 2-diabetes (this is my personal case). I react by av... |
 | 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... |
home made andouillette
Well, my opinion is that if you are not a profesional "charcutier" (delicatessen pork butcher) having access to profesio...
answer to alex
Alex, You are absolutely right : this is one of the very first "recipes" on the English side of this site and it had be...
