blood sausage and quince thin tart
![]() | Recipes : Petits Suisses Tart Sprinkled with bitter chocolate Makes 1 tart for 6 guests 1 shortcut pastry shell (made with butter, fresh or froz... |
![]() | 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 : Shortcrust pastry Ingredients for a shortcrust pastry for a nice tart : 250 grams wheat flour 125 grams soft butter 3 grams table sal... |
![]() | Recipes : Almond Milk Custard Tart Almond Milk flan is an ancient traditional recipe that I digged up from my old cookery books to bring it to you today. ... |
![]() | Recipes : Shortbread pastry Here is the recipe of the 'shortbread pastry' ('pâte sablée' en French), sometimes forgotten from the pastry cook books ... |
![]() | Recipes : Potee Lorraine Potee Lorraine for 6 guests: 1 cooking sausage, weighing 450 gr 600 gr of smoked pork shoulder 300 gr of smoked pork ... |
![]() | Recipes : Andouillette The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is... |
![]() | Recipes : Pickled Pork with Lentils Pickled pork with lentils for 6 guests: 600 gr of spare ribs, slightly salted 1 knuckle of ham, slightly salted 1 c... |
![]() | Recipes : Peaches Melba 4 fresh peaches, well ripe 1/2 lb fresh (or frozen) raspberries 4 oz caster sugar 1 pint creamy vanilla ice cream 2 ... |
![]() | Recipes : Maltese Sauce Excellent just warm sauce for warm starters like asparagus Ingredients : 2 centiliters (0.7 fl oz) of orange juice +... |
![]() | Recipes : Kebabs of Oysters and Cured Duck Magret This is a very simple recipe which will put your taste buds in extasy. Oyster kebabs for 6 people: 48 Oysters 48 Pa... |
![]() | 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 : 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 : Arles Sausage The dry Sausage is certainly one of the typical products of the soils of France that our compatriots prefer and for this... |
![]() French specialties : Dry Auvergne sausage The dry sausage is one of the florets of the French traditional pork-butchery. Its development thus requires many care ... |
![]() | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
![]() | News : Towards the discovery of the Yoghurts It happened in very ancient times, at the fringes of the Balkanic peninsula and of Turkey that one started to find the f... |
![]() | News : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage and... |
![]() | 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 : A so nice journey It is true that my children and friends have had a real great idea in offring me, for my birthday anniversary, a fixed r... |
![]() | News : Chef Asfaux in jail ! "Listen, I know that you are very busy but couldn't you find some availability to coach a tasting workshop in the scope ... |
![]() | 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 : 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 : 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... |
cook
please provide me with a step by step method for making frenc andouillette sausage! Thanks...
andouillette recipe
I am in need of a recipe to make andouillette, I have always enjoyed chitterlings, and the sausage I enjoyed in France r...
marquise au chocolat
Msr. Asfaux, What is the traditional way of making this? I have been told it is many thin layers of chocolate mousse an...
Dumpling Dough
Hi David For once, let's be lazy, pragmatic and efficient : when I intend to make Chinese (or not) dumplings, I buy alr...
dumpling for David
Hi again David You are right : I've seen your messages on the French side, which is strange actually but no worries (I ...




































