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  • ...Volailles de Cholet undergo traditional cooking recipes, processed with [[foie gras]] or local [[wines]], stuffed and combined with [[vegetable]] trimming
    4 KB (541 words) - 10:42, 23 January 2017
  • ...g made with other [[meats]] and [[mushrooms]], sometimes [[truffles]] or [[foie gras]], [[roasted]] directly in [[oven]] or [[sauté]] with [[sauces]] and
    4 KB (527 words) - 14:59, 22 January 2017
  • ...ent types of dishes. They can be stuffed with dry [[fruits]], [[plums]], [[foie gras]] and [[truffle]]. First [[sauté]] in [[butter]] and then sprinkled w
    4 KB (523 words) - 17:33, 30 January 2017
  • ...tter]] and cooked with local, aromatic [[wines]]. They can be eaten with [[foie gras]] and [[truffles]], but also with [[curry]] [[sauces]] or dry [[fruits
    4 KB (553 words) - 10:40, 23 January 2017
  • ...'''poultry''' and '''goose'''. The latter used mainly to produce [[Pâté de foie gras]]. The strongest-flavoured and least tender of the livers is pork, whi
    4 KB (689 words) - 16:23, 26 October 2022
  • ...ices may be inserted into [[meats]], under the skins of roasted fowl, in [[foie gras]] preparations, in [[pâtés]], or in stuffings. Some speciality [[che
    6 KB (885 words) - 18:25, 19 November 2011

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