terrine with bacon potato prunes
![]() | 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 : Flaugnarde with prunes from Perigord For 6 guests: 4 eggs 100 gr of caster sugar 100 gr of flour 3 dl of milk 3 gr of fine salt 50 gr of prunes 60 gr... |
![]() | Recipes : Prunes 'far' 6 servings : 24 dry cored prunes 1 liter (1/4 gallon) fat milk 6 eggs 180 grams (1/3-1/2 pound) top quality butter ... |
![]() | Recipes : Salmon Terrine This recipe is pretty easy to do. It is cheap too. It can be served warm or cold. Salmon terrine for 6 people : 700g... |
![]() | 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 : 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 : 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... |
![]() | Recipes : Truffle Mash Potato Recipe for 4 to 6 people: 1kg potatoes 1 black truffle, 30 to 40g 160g butter salt and nutmeg... |
![]() | Recipes : Pastis landais Pastis landais serve 6 : Ingredients 450 g of flour, 125 g of butter, 20 g of butter for the mould, 150 g of pru... |
![]() | Recipes : Goose foie gras terrine Like 'A Sousceyrac' For 6 servings : 1 nice goose raw foie gras (must be soft under the fingers) 6 grams of table s... |
![]() | Recipes : Cream of asparagus soup Cream of asparagus soup serves 6 : 1 kg of peeled and washed asparagus tips, 1 big potato cut in fragments, 10 cl o... |
![]() | 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... |
![]() | Recipes : Cod Cheeks With its onion and ratte potato puree This recipe is from the region of Dunkerque Cod cheeks recipe for 6 guests :... |
![]() 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... |
![]() French specialties : Breton Far The Far is a delicious Breton speciality. Its existence is attested for the first time in writings of the XVIIIth centur... |
![]() | News : Prepare you home-made 'foie gras' If you have visited our site for some time, I bet you have, one day, desired to prepare your home-made 'foie gras'. May... |
![]() | News : Without gluten recipes Today we will deal with this harmful decease that is intolerance to gluten (or so called coeliac decease). In fact, this... |
![]() | 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... |
![]() | 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 : 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... |
a dish from the Ardeche region
Hello I saw a show on the Ardeche region of France and the chef made a delicious grated potato based 'pizza' called Kre...
Recette de sauce aux pommes
Préchauffez le four à 350 °F (180 °C). Lavez les pommes et déposez-les sur une grille que vous placez sur une plaque ...
































