lamb dishes
 | Recipes : Navarin d'agneau (Lamb stew) Lamb stew with potatoes Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independen... |
 | Recipes : Lamb Kebabs To make lamb kebabs it is best to make small cubes, about 1/2 an inch thick, using lamb's shoulder or leg of lamb meat. ... |
 | Recipes : Lamb and eggplant charlotte Lamb charlotte (6 servings) : 3 'reasonably potbellied' eggplants 2 big onions, thinly sliced 1 pinch of thyme flower... |
 | Recipes : Glazed Loin of Lamb Loin of lamb, glazed with red Martini. Recipe for 8 people: 8 pieces of loin of lamb of about 120g each (about 4.5 Oz... |
 | Recipes : Celeriac Puree Celeriac puree is an ideal accompaniment of game and duck dishes. Celeriac pureerecipe for 6 people : 500g celeria... |
 | 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 : Veal Sweetbread This veal or lamb's offal is called thymus in anatomy. It is a ductless, butterfly-shaped gland lying at the base of the... |
 | Recipes : Crayfish blanc-mange Little blanc-mange, or flan, of crayfish tails, curry cream sauce and cucumber brunoise. This recipe is ideal, for th... |
 | Recipes : Anchoiade and Coquilles St Jacques (scallops) For 6 guests : 12 scallops 12 medium tomatoes 6 anchovy fillets 3 garlic cloves 2 egg yolks 25 cl of olive oil ... |
 | Recipes : Carrot puree This recipe make a great accompaniment to pan fried fish, grilled lamb chops or roast crustaceans. Carrot pure recipe... |
 | Recipes : Stuffed cabbage One stuffed cabbage for six people: 1 nice green cabbage 3 carrots 3 onions 3 cloves of garlic 1 kg potatoes 200 g... |
 | Recipes : Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa... |
 | Recipes : Bäeckeofe Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French... |
 French specialties : Meaux Mustard The Meaux Mustard, cousin of the one of Dijon, differs from it by the use of the vinegar in its manufacture. Rustic and ... |
 French specialties : Black Truffle The black truffle, also called "black diamond" is an underground mushroom called scientifically Tuber melanosporum, of w... |
 | 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 : 2009 End of the Year Festive Menu It has, now, become an annual berth, our chef Patrick Asfaux offers you his new festive menu for the Holiday season. Thi... |
 | News : The Arpajon bean fair My arrival into this fair sent me back in the years when I participated to those contests. The age coming, I was invited... |
 | 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 : 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 : 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 : 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... |
Cassoulet
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/cassoulet-30.htm[/url] I have made the cassoulet with pa...
French Cuisine (URGENT)
Okay, I need to find 5 foods (dishes/meals) from after the French Revolution. And 1 recipe. Also, I need to find 2 f...
cassoulet and merguez
Hello Hans Are you Dutch ? Thanks for your kind comments and for having found time and energy for preparing a cassoulet...
easy French main course
Hi Kate, Go up to the left side of this page ; under "French recipes", you find several icons : when you point on them,...
