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27 Selected French Meat Recipes
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"27 Selected French Meat Recipes" containing 27 best and selected French meat recipes: Grilled Steak Bordeaux Style (Entrecote a la Bordelaise), Beef En Daube (Beuf en Daube), Beef A La Mode (Boeuf a la Mode), Left-Over Soup Meat (Bouilli), Leg Of Lamb Or Mutton Provencal (Gigot en Potpourri a la Provencale), Neck Of Mutton Sainte Menehoul (Cous de Mouton Sainte Menehould), Veal Rolls (Veau Roulee), Veal Saute Hunter Style (Veau Saute Chasseur), Sweetbreads Dauphiny Style (Ris de Veau Dauphinoise), Chicken Languedoc (Poularde a la Languedocienne), Pullet Champagne Style (Poulet a la Champenoise), Chicken Bordelaise (Poulet Saute Bordelaise), Chicken With Cray Fish Butter (Poularde au Beurre d'Ecrivisses) and many more
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Book preview
27 Selected French Meat Recipes - Claude DeLucca
GRILLED STEAK BORDEAUX STYLE
(Entrecote a la Bordelaise)
Grilled sirloin or Delmonico steak served with Bordelaise Sauce.
Bordelaise Sauce (Brown) For Grilled Steaks
2 slices bacon, minced
½ cup claret
1 tablespoon butter
Herb bouquet
1 tablespoon minced shallot
2 tablespoons bread crumbs, sifted
2 tablespoons minced ham
½ garlic clove, minced
¼ pound beef marrow, sliced
1 cup stock
Salt and pepper
1 teaspoon beef extract
Start frying bacon in butter; add shallot, ham and garlic, and slowly brown. Add stock, beef extract, wine and bouquet, and simmer. Remove bouquet and add crumbs. Season with salt and pepper. Drop marrow into boiling salted water, remove at once with a skimmer, arrange on top of the steak, and when sauce is thickened pour over.
In Nice, where our national steak appears quite elegantly on the menu as beef steack
it is first frosted thickly with stiffly beaten egg-whites and then fried in onions and garlic.
BEEF EN DAUBE
(Beuf en Daube)
2 ½ pounds silverside of beef
6 peppercorns
1 calf's foot, quartered
1 strip orange skin
2 onions, quartered
2 garlic cloves, halved
2 carrots, sliced
1 pint red wine
1 sprig parsley
¼ cup vinegar
1 sprig thyme
¼ pound bacon, diced
1 bay leaf
2 tomatoes, chopped
2 cloves
Salt
Flour paste
Choose thick cut of silverside and have cut in 8-io pieces. Put in deep bowl with calf's foot, onions, carrots, herbs, cloves, peppercorns, orange skin, and garlic. Pour wine and vinegar over, and marinate 5-6 hours, stirring occasionally in order to flavor evenly. Take out meat and drain well. Fry bacon until all fat has been extracted; take out bacon leaving
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