cream pork steak
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 | 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 : Traditional-style confit of porc Traditional-style confit of pork for 6 to 8 persons : 2 kg (4 lb) boneless pork filet 8 garlic cloves, degermed and ... |
 | Recipes : Pork Chops with Apples and Maple Syrup This is a traditional Canadian recipe. Recipe for 6 people: 6 thick cut pork chops 3 golden apples 3 table spoon... |
 | Recipes : Cream of asparagus soup Cream of asparagus soup serves 6 : 1 kg of peeled and washed asparagus tips, 1 big potato cut in fragments, 10 cl o... |
 | Recipes : Char-grilled Sirloin Steak Take your sirloin steaks out of the fridge about 1 hour before cooking them. Then, using a brush, lightly coat them with... |
 | 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 : Pork rib with red onions A recipe adequate for persons suffering from type 2-diabetes for 4 (quite heavy appetite) persons : 4 nice farm po... |
 | 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 : 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 : Chantilly cream We call "Chantilly cream" a fresh sugared whipped cream. Number of people have taken for granted that it has been inven... |
 | Recipes : Leeks Royale Leeks Royale for 6 guests : 1 kg of leeks (the white part only) 3 eggs 2 dl of cream For the sauce : 2 dl of doubl... |
 | Recipes : Roast Turkey with Chestnuts This roast turkey with chestnut recipe is still a very traditional one but will also guaranteer you a nice moist meat at... |
 French specialties : Corsican pork-butchery Corsica, and more particularly the mountains of the interior of the Island, are rich of a tradition porkbutcher which fr... |
 French specialties : Blackcurrant Cream from Dijon Burgundy is one of the French areas where, as soon as we speak about a product, we can speak about one of the "ambassado... |
 | 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 : Kir Mr Félix Kir (born in 1876 in Côte d'Or, in the heart of Burgundy) was a canon, ordained as a catholic priest in 1901. ... |
 | 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 : 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 : 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... |
 | 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 : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | 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 : The round cake for the Twelfth Night This is the oldest cake in history ; we now know that the first ones were made during the neolithic age. They were prepa... |
 | 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... |
Cassoulet
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/cassoulet-30.htm[/url] I have made the cassoulet with pa...
answer to charlie
Hello Charlie Where are you from ?(it is not so common that non French persons love andouillette : even many French do ...
answer to Karen
Hello Karen Thanks for your words (I answer in the name of Chef Patrick). Reading the recipe in French, it means "blen...
home made andouillette
Well, my opinion is that if you are not a profesional "charcutier" (delicatessen pork butcher) having access to profesio...
answer to Ligia
Dear Ligia, When the preparation of this marquise is finished, store it into the deep freezer until it is fully frozen ...
