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steak garni Recipes :

steak garni Recipes :
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...
Pilau Rice

Recipes : Pilau Rice
Pilau Rice 200 gr of long grain rice 1 onion, finely chopped 1 bouquet garni 50 gr of butter 300 gr of the veal sto...
Pork steak Alsatian Style

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...
Alsatian's sauerkraut

Recipes : Alsatian's sauerkraut
For 8 guests: 2 kg of uncooked sauerkraut 2 onions 3 cloves of garlic 200 gr goose fat ½ litre Riesling wine ...
Crécy soup

Recipes : Crécy soup
A beautiful soup ; its name comes from a village close to Meaux (40 miles east of Paris) where the best carrots used to ...
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...
Navarin d'agneau (Lamb stew)

Recipes : Navarin d'agneau (Lamb stew)
Lamb stew with potatoes Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independen...
Boeuf Bourguignon

Recipes : Boeuf Bourguignon
For 6 guests : 1 kg cheek of beef 600 g of beef neck; cut into squares measuring 4cm on each side 150 g of fresh por...
Poule au pot

Recipes : Poule au pot
For 4 guests: Ingredients 200 g of minced meat, 3 egg yolks, 150 g of chopped chicken livers, 1 bouquet garni, 2...
Fish Soup Royale

Recipes : Fish Soup Royale
Fish Soup Royale serve 6 : 3 kg of fish out of : a big gurnard, 1 rascasse, 1 Saint Pierre, 2 vives (four mediteranean ...
Cassoulet

Recipes : Cassoulet
The recipe of the A Sousceyrac restaurant (note of the corrector : this was the restaurant of the Chef Patrick Asfaux fa...
Blanquette de veau

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 ...
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 ...
mixed flavoured butters

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...
A few days in Burgundy

News : A few days in Burgundy
As usual during this calamitous August, we leave Paris under the rain to Val de Mercy. I know pretty well this region be...


Veal Stock
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/veal-stock-176.htm[/url] Although this seems to be an ac...

reponse au"chef" GIOVANNI
Monsieur lorsqu'on parle de la culture et des recettes francaises il est préférable de parler dans la langue de Moliére...







The Lobster à l'américaine StoryThe Lobster à l'américaine Story
We are now nearly fully sure of the validity of th More...


Eat today
cassoulet
The Cassoulet is a typical French dish. Its history would go up with the 100 year read more