Tag: French Cuisine
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.
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.
Burgundy Beef Stew Recipe (Boeuf Bourguignon)
Tradition dictates that you should use the same wine in this stew that you plan to serve with it, but a less expensive full-bodied wine will do for cooking. The stew reheats very well.
Provencal Beef Stew Recipe (Daube de Boeuf a la Provencal)
This Provencal stew is named after the daubiere, the old earthenware container it was cooked in. Like most slow-cooked stews, it improves by cooking a day ahead and gently reheating.
Filet Mignon with Mushrooms Recipe (Tournedos Rossini)
In the time of Escoffier, this haute cuisine dish was made with truffle slices but large mushroom caps are more readily available and look attractive, especially when they are fluted.