short cut pastery
![]() | Recipes : Vegetable Terrine This recipe is ideal for the summer. Vegetable terrine recipe for 6 to 8 people : 1 green pepper, seeded and cut in ... |
![]() | Recipes : Flan This is one of the oldest French dessert recipe. The recipe that I am giving you, here, is a basic recipe, feel free to... |
![]() | Recipes : Almond Milk Custard Tart Almond Milk flan is an ancient traditional recipe that I digged up from my old cookery books to bring it to you today. ... |
![]() | Recipes : String/French bean salad This is a recipe adequate for persons suffering from type 2-diabetes String/French bean salad for 4 to 6 persons : 5... |
![]() | Recipes : Green lentils and chanterelle terrine Green lentils and chanterelle terrine (for 6 persons) : 200 grams (nearly ½ lb) green lentils (only washed) 1 onion... |
![]() | Recipes : Boulangere potatoes Garnish for a 6 serving course : 600 grams (20 oz) peeled potatoes cut into thin slices 300 grams (10 oz) peeled and c... |
![]() | Recipes : Seared Scallops Seared scallops for 4 people: 12 Large scallops 1 beetroot, cooked and cut into small dices 250g of small curly endi... |
![]() | Recipes : Traditional-style confit of porc Traditional-style confit of pork for 6 to 8 persons : 2 kg (4 lb) boneless pork filet 8 garlic cloves, degermed and ... |
![]() | Recipes : Cassoulet The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa... |
![]() | Recipes : Hare 'à la Royale' the Sousceyrac recipe... This is the original LIEVRE A LA ROYALE recipe, the most mythical dish in French cuisine. ... |
![]() | Recipes : Pot-au-Feu Pot-au-Feu recipe for 8 guests: Meat: 1 kg of spare ribs, cut in 4 1,5 kg of beef shoulder palette 1,5 kg of bee... |
![]() | Recipes : Pan fried salmon escalopes a special recipe adequate for persons suffering from type 2-diabetes Pan fried salmon escalopes for 6 persons : 6 ... |
![]() | Recipes : Pork steak Alsatian Style It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "ro... |
![]() French specialties : Apt candied fruits The history of the Apt Candied fruits seems to date back to the time of the Popes in Avignon, since many writings speak... |
![]() French specialties : Rose des Riceys When we speak about Champagne wines, we generally think exclusively effervescent. However this single soil reserves some... |
![]() | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
![]() | News : Opening oysters Traditional activity during the Christmas and New Year celebrations, the opening of oysters remains a dangerous technica... |
![]() | News : Queen Tomato's paradise Most people believe that tomato is a vegetable but it is actually a fruit of an herbal american plant (solanum genus) ; ... |
![]() | News : Asparagus Asparagus is a latin word. Asparagus had been first appreciated by the ancient Egyptians, Greeks and Romans. They then ... |
![]() | 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 : Lannemayou et fils, producers of Floc de Gascogne. "Hello, for all those which are not likely yet to know Floc de Gascogne, could you explain us what is this breuvage 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... |
French cut Rib of Beef
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/french-cut-rib-of-beef-628.htm[/url] Is Maine-Anjou not ...
recipe from Charente
A specific recipe from Charente : almond crunchy cookies (“croquants”) 300 grams wheat flour 80 grams coarsly crushe...
dumpling for David
Hi again David You are right : I've seen your messages on the French side, which is strange actually but no worries (I ...

































