Author: Giselle Farrow
Lamb Chops with Mint Recipe (Cotes d’Agneau Vinaigrette a la Menthe)
Serving vinaigrette sauces with meat came in with nouvelle cuisine and stayed. This one offers a classic combination – lamb and mint – in a new style.
Rack of Lamb with Mustard Recipe (Carre d’ Agneau a la Moutarde)
This recipe is perfect for entertaining. You can coat the lamb with the crust before your guests arrive, and put it in the oven when you sit down for the first course.
Roast Stuffed Lamb Recipe (Gigot Farcie)
The lambs which graze in the salty marshes along the north coast of Brittany and Normandy are considered the best in France. The stuffing is suitable for either leg or shoulder joints.
Roast Leg of Lamb with Beans Recipe (Gigot d’Agneau)
Leg of lamb is the classic Sunday roast. In France, the shank bone is not removed, but it is cut through for easier handling. The roast is often served with haricot or flageolet beans.
Veal Stew with Tomatoes Recipe (Saute de Veau Marengo)
The combination of tomatoes and orange in this dish brings to mind Mediterranean sunshine.
Veal Escalopes with Tarragon Recipe (Veau a l’Estragon)
These thin slices of veal need little cooking, and the sauce is made very quickly as well.
Pan-fried Veal Chops Recipe (Cotes de Veau a la Poele)
Veal chops from the loin are an expensive cut and are best cooked quickly and simply. The flavour of basil goes well with veal, but other herbs can be used instead if you prefer.
White Veal Stew Recipe (Blanquette de Veau)
A blanquette is a “white” stew traditionally enriched with cream and egg yolks. This bistro favourite is usually made with veal, but in the South of France it is often made with lamb.
Veal Kidneys with Mustard (Rognons de Veau a la Moutarde)
In France, veal kidneys are easily found, but this dish is equally delicious made with lamb’s kidneys. Be sure not to cook the sauce too long once the mustard is added or it will lose its piquancy.
Calves’ Liver with Honey Recipe (Foie de Veau au Miel)
Liver is prepared in many ways all aver France — this is a quick and easy, slightly contemporary treatment. Cook the liver until it is browned on the outside but still rosy pink in the center.