by alicemagnan
Recipe for 4: 2 pairs sweetbreads, 2 tablespoons butter, 1 med carrot, 2 tablespoons chopped onions, 1 slc bacon, 2 sprg parsley, 1 teaspoon salt, ¼ teaspoons freshly ground pepper, 1 sm bay leaf, 130 ml consomme, 130 ml water
Recipe for 2: 2 tablespoons butter, 2 teaspoons minced garlic, 6 to 8 medium brown mushrooms, quatered ounces, salt and freshly ground pepper, 120 g chopped leek (white part on...
Recipe for 4: butter, salt and pepper, 1 thyme sprig, 1 bay leaf, 1 egg yolk, flour and water for paste, 500 g morels, 50 g onion, 20 g shallots, 5 g chervil, 400 g lamb sweetb...
Recipe for 4: 2 sticks of licorice, 1 knob of butter, 20 young carrots, with tops, white chicken stock, olive oil, 800 g calf's sweetbreads, 20 g powdered gingerbread (pain d'é...
Recipe for 8: 8 lamb's feet (trotters), cooked and halved, 1 calf's foot, boned and diced, 1 chicken bouillon cube, 2 shallots, thyme and bay leaf, chopped chives, butter, salt...
Recipe for 4: 1 egg for egg wash, 3 quails (boned breasts legs with skin and livers hearts for forcemeat, carcasses for sauce), oil, butter salt, pepper, quail breasts, legs ro...
Recipe for 2: crushed tomato, black olive, finely diced, chives, chervil, persimmon (kaki) purée, red wine sauce, 60 g veal sweetbreads, 60 g lamb sweetbreads, 40 g spinach, 40...
Recipe for 6: 8 slices of andouille sausage, 3 onions, 2 apples, 1.2 kg sweetbreads, 100 g butter, 80 g sugar, 70 g butter, 50 ml veal juices, 100 ml cider, 200 ml cider vinegar
Recipe for 4: 1 garlic clove, 2 tablespoons madère (fortified wine), salt & pepper, 1 carrot, 1 onion, thyme, 1 bayleaf, water, 6 tablespoons dry white wine, 200 g veal sweetbr...
Recipe for 4: 1 very white suckling pyrenees lamb, 3 bunches of new carrots, 1 bunch of cress or watercress, ½ bunch of new onions, 1 head of garlic, 3 sprigs of wild th...
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