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sausage and basil froth

Search result : sausage and basil froth :


Tomato Soup

Recipes : Tomato Soup
Provence type tomato soup for 6 persons : 1 kilogram (2.2 lb) well ripe tomatoes 1 big onion 2 peeled, degermed, crus...
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...
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 ...
Fresh spaghetti with green olives

Recipes : Fresh spaghetti with green olives
Fresh spaghetti with green olives - for 4 persons 500 g grams of fresh spaghetti 100 g of stoned/pitted small green ...
Andouillette

Recipes : Andouillette
The andouillette is spicy sausage from the Troyes region, just 150 Km southeast of Paris, in the Champagne Region. It is...
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...
Aubergine (eggplant) cake

Recipes : Aubergine (eggplant) cake
Aubergine (eggplant) cake for 6 persons : 3 nice shining aubergines (eggplants) 2 big onions, peeled and thinly sliced...
Curry Tiger Prawns

Recipes : Curry Tiger Prawns
Curry Tiger Prawns for 4 persons : 12 large raw tiger prawns 3 soya sauce soupspoonfuls 1 dry basil soupspoonful 2 c...
Nice style ratatouille

Recipes : Nice style ratatouille
This recipe of 'ratatouille' (Nice style) is a condensed version of several ones that were given to me by several chefs ...
Cassoulet

Recipes : Cassoulet
The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa...
Dry Auvergne sausage

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 ...
Arles Sausage

French specialties : Arles Sausage
The dry Sausage is certainly one of the typical products of the soils of France that our compatriots prefer and for this...
Sauerkraut  ('choucroute' in French language)

News : Sauerkraut ('choucroute' in French language)
The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue...


cook
please provide me with a step by step method for making frenc andouillette sausage! Thanks...

andouillette recipe
I am in need of a recipe to make andouillette, I have always enjoyed chitterlings, and the sausage I enjoyed in France r...

Fresh spaghetti with green olives
No 'real' sauce for this recipe but a very tasty stuff as described in the recipe (+ the basil). Numerous pasta recipe,...








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