cut up turkey
 | 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... |
 | 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 : String/French bean salad This is a recipe adequate for persons suffering from type 2-diabetes String/French bean salad for 4 to 6 persons : 5... |
 | 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 : 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 : Seared Scallops Seared scallops for 4 people: 12 Large scallops 1 beetroot, cooked and cut into small dices 250g of small curly endi... |
 | 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 : Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa... |
 | Recipes : Hare 'à la Royale' the Sousceyrac recipe... This is the original LIEVRE A LA ROYALE recipe, the most mythical dish in French cuisine. ... |
 | 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 : Pan fried salmon escalopes a special recipe adequate for persons suffering from type 2-diabetes Pan fried salmon escalopes for 6 persons : 6 ... |
 | 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 : Jagged Young Boar with Bitter Chocolate Jagged young boar for 6 people : 1kg young boar shoulder cut into 18 pieces of 50g 40g flour 50g pork belly 4 square... |
 French specialties : Black Truffle The black truffle, also called "black diamond" is an underground mushroom called scientifically Tuber melanosporum, of w... |
 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 : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
 | 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 : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
 | 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... |
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 ...
recipe from Charente
A specific recipe from Charente : almond crunchy cookies (“croquants”) 300 grams wheat flour 80 grams coarsly crushe...
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 ...
