medieval meats
 | Recipes : Mayonnaise Used with: cold meats, poultry, eggs, fish, etc. Ingredients: 2 eggs 1/3 litre of oil 1 teaspoon mustard 1 teas... |
 | Recipes : Confit Lemons Confit means preserved in fat. This lemon preserve makes a great accompaniment to grilled meats or fishes and is a tradi... |
 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 ... |
 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 ... |
 | 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... |
