by Peter
Recipe for 2: 1 ripe pear, 4 chips de lard, ½ teaspoons dijon-style mustard, ½ tablespoons white-wine vinegar, 1½ tablespoons olive oil, salt, ground black pepper, 70 g mâche( lamb's lettuce), 100 g bleu d'auvergne (blue-veined cheese from auvergne), 25 g roasted, skinless hazelnuts
Recipe for 4: 1 teaspoon fennel seed, ½ lemon, salt and freshly ground pepper, 400 g saint-nectaire, 500 g boneless skinless salmon, 900 g fennel, 5 g fennel seed
Recipe for 4: 2 eggs, separated, 1 tablespoon milk, 2 large pears, peeled, cored and cut into 1/2-inch slices, 2 egg yolks beaten with 1 tablespoon of milk, 1 tablespoon crème ...
Recipe for 6: 1 green cabbage, 4 carrots, 2 turnips, 4 leeks, 6 potatoes, 2 onions, 2 garlic cloves, 1 bouquet garni, 450 g cooking sausage, 600 g smoked pork shoulder, 300 g o...
If you want it back, just go to the "Manage my content" section on top of this page.
