MEAT

Tipo: Libro eléctronico / E-book

Páginas / Pages: 144

Idioma / Language: Inglés

Resumen / Summary:

Autor / Author: Valéry Drouet, Pierre-Louis Viel
Editorial / Publisher: h.f.ullmann
Entrega / Delivery : Nacional / International
Envio desde / Ships from: Colombia
Condición / Condition: Nuevo / New

BEEF
- Steak au poivre - the real thing
- Lacquered fillet steak with deep-fried onions
- Rib of beef with Burgundy sauce
- Chuck steak with mustard sauce
- Beef fillet with port
- Ginger and soy lacquered beef steak
- Cottage pie
- Broiled chuck steak with rosemary
- Beef and tarragon terrine
- Chuck steak in wine
- Boeuf bourguignon
- Pot-au-feu with Thai broth
- Entrecôte steaks with Burgundy sauce
- Carbonnade of beef
- Beef fillet with horn of plenty mushrooms

VEAL
- Veal roast with juniper berries
- Pan-fried veal with girolle mushrooms
- Veal tartare with mustard
- Roast veal tenderloin with porcini mushrooms
- Veal spare ribs with honey and lime
- Breast of veal with herb stuffing
- Rib of veal with hard cider sauce
- Veal shank with pickled lemons
- Mushrooms and Camembert cheese in veal parcels
- Cordon-bleu veal with Parmesan cheese
- Slow-fried tender breast of veal with cilantro and tomato salsa
- Veal escalopes Milan-style
- Braised rump of veal with rosemary
- Veal stew with baby onions, tarragon, and cream

LAMB
- Lamb cutlets with Parmesan cheese crust and olive gravy
- Lamb shoulder stuffed with dry fruits
- Thai green curry with lamb
- Lamb tenderloin fillet with mustard
- Braised lamb shanks with saffron
- Lamb-stuffed eggplants
- Garlic lamb noisettes
- Lamb cutlet crepinettes
- Lamb tagine with oranges and almonds
- Lamb and garden pea stew
- Slow-cooked leg of lamb with thyme
- Tapenade-stuffed saddle of lamb

PORK
- Honey-roasted pork cooked in canning jars
- Pork tenderloin with Sichuan pepper coating
- Roast belly pork with fresh figs
- Pigs` feet and mushroom patties with bay leaf gravy
- Pork roast with chorizo and Manchego cheese
- Braised pigs´ cheeks with star anise
- Slow-cooked pork with four-spice mix
- Pork chops with Emmental cheese and ham stuffing

VARIETY MEATS
- Andouillette skewers with shallot relish
- Sweetbreads with grapefruit chutney
- Beef flank with lemon grass
- Veal kidneys with red wine and chervil sauce
- Individual gratins of oxtail and potato
- Cabbage parcels stuffed with beef cheek
- Crunchy slices of rolled calf´s head and tongue with capers
- Hanger steaks (beef onglets) with onion and date relish

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