sauto veal sweetbreads leek shitake mushrooms
 | Recipes : Pan fried Sweetbreads with a black truffle jus This mythic recipe is out of this world but very expensive too. You never know ... On a special occasion... Sweetbrea... |
 | Recipes : Veal Chops "Normande" This old traditional French recipe has become out of fashion in French restaurant or at family dinner. I do not understa... |
 | Recipes : Marengo Veal Sauté For 6 guests: 1 kg and 200 gr of veal shoulder cut into 50 gr pieces 2 large onions 1 carrots, diced 2 garlic c... |
 | Recipes : Parcel of Leek and Smoked Salmon Une recette du menu spécial fêtes Recipe for 8 people: 1 kg of leek (white part only) 200 g of smoked salmon 50 g ... |
 | Recipes : Veal Stock There is the original veal stock recipe. Despite the fact that nowadays powdered veal stock has become widely available,... |
 | Recipes : Blanquette de veau served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18 ... |
 | Recipes : Ray wing and Leek Bake Ray wing and leek bake recipe for 6 : 2 kg of ray (also known as skate) or 6 wings 2 litres water 4 dl vinegar 3 nic... |
 | Recipes : Mushroom coulis Keep this "basic recipe" at hand as it will be useful in elaborating numerous other recipes. MY ADVICE: Make this recip... |
 | 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... |
 | 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... |
 | 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 : 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... |
 | Recipes : Veal kebabs To prepare you veal kebabs, first cut small cubes of veal meat taken from the shoulder. Let let marinade during 24 hour... |
 French specialties : Chaource Chaource, like numbers of French cheeses, has very remote origins. Known since the Middle Ages, the tradition says that ... |
 French specialties : AOC Coteaux du Layon As certain mushrooms are related to their oak, l'AOC Coteaux du Layon is dependent its river “le Layon”. With a score o... |
 | 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 : 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 : Festive Menu 2008 Two years after our first "festive menu", we renew it by providing you with 14 new exclusive recipes for Christmas and/o... |
 | 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... |
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 | 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 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... |
Marengo Veal Sauté
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/marengo-veal-saute-134.htm[/url] My very favourite meal....
Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...
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,...
Veal stock (fond de veau) not Demi-Glace!
Think before you speak "Chef". First, if you look at the original article it read "this is the ORIGINAL veal stock- (o...
