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mushrooms and caps with feta bacon

Search result : mushrooms and caps with feta bacon :


Duck Terrine Forestiere

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...
Stuffed Tomatoes

Recipes : Stuffed Tomatoes
Stuffed tomatoes for 4 persons : 12 medium size tomatoes 300 grams (10 oz) small mushrooms 3 peeled shallots For the...
Greek style mushrooms

Recipes : Greek style mushrooms
For once, I will give the classical recipe, as the school manuals (Planche et Sylvestre) were teaching us, such a long t...
Monkfish medallions with mushrooms and coulis

Recipes : Monkfish medallions with mushrooms and coulis
Monkfish medallions For 4 guests: 8 monkfish medallions, weighing 80 gr 2 dl of olive oil 2 garlic cloves 1 small...
Pickled Pork with Lentils

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...
Mushroom coulis

Recipes : Mushroom coulis
Keep this "basic recipe" at hand as it will be useful in elaborating numerous other recipes. MY ADVICE: Make this recip...
Hare 'à la Royale'

Recipes : Hare 'à la Royale'
the Sousceyrac recipe... This is the original LIEVRE A LA ROYALE recipe, the most mythical dish in French cuisine. ...
Stuffed cabbage

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...
Hachis Parmentier

Recipes : Hachis Parmentier
Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff variet...
Herring Papillotes

Recipes : Herring Papillotes
“A la boulonnaise” Herring Papillotes for 6 guests : 6 fresh herrings, with their eggs 200 gr of mushrooms (champ...
Browned scallops

Recipes : Browned scallops
Browned sea scallops For 4 persons : 150 g of small button mushrooms 8 sea scallops (without the coral part) 1/2 li...
Potee Lorraine

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 ...
Cep Mushroom omelette

Recipes : Cep Mushroom omelette
Mushroom omelette, Serves 2 : 4 eggs 200 g plus 1 small cap sautéed cep mushrooms 5 cl cep mushroom coulis 1 small...
Chaource

French specialties : Chaource
Chaource, like numbers of French cheeses, has very remote origins. Known since the Middle Ages, the tradition says that ...
Prune from Vitteaux

French specialties : Prune from Vitteaux
There is a Burgundy product about which one speaks never, but who deserves an urgent discovery, it is the prune from Vit...
the omelette

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...
A nice week-end in Lyon

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...








2009 End of the Year Festive Menu2009 End of the Year Festive Menu
It has, now, become an annual berth, our chef Patr More...


Eat today
Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook . Mr Auguste
Lobster à l'américaine Story
We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'armoricaine" one.read more