Some names of French specialities<\/strong>: With the pig:<\/strong> With calf<\/strong>: – Some names of desserts, French specialities<\/strong>: D’ other names<\/strong>… d’ entries, soups, poultries, game, meats, vegetables, cheeses, desserts, pastry makings, ices …… return on the site: <\/span>www<\/span>.cuisine-francaise.org<\/span><\/strong>\u00a0 the<\/span><\/a> <\/span>lexicon of the names of A to Z is on the site in the square \u00a0\u00bb visualize the pages\u00a0\u00bb.
\nwith ox:
\n<\/strong>the dishes French specialities: flap with l’ shallot, Burgundian beefsteak fried, beouf, beef stew, stewed beef with carrots, ox dimension, chateaubriant, rib steak bercy, rib steak with of Bordeaux, ox rossini net, beef marrow, rumpsteak paving stone to blue, steak tartare, steak with pepper, tournedos rossini, tournedos with blue, main tournedos d’ hotel.<\/p>\n![\"guide_pierrette_en.jpg\"](\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\" "\\"guide_pierrette_en.jpg\\"")
With\u00a0the lamb,
\n<\/strong>sheep square of lamb, shoulder\u00a0of lamb, leg\u00a0of lamb, navarin of sheep, ragout\u00a0of lamb or of sheep, saut\u00e9e\u00a0of lamb, saddle of lamb, mouse\u00a0of lamb.<\/p>\n
\nsquare of dimensions of pig, crystallized d’ spine of pig, filet mignon, bulge of pig, small salted with cabbage, small salted with the lenses, joint of pork.<\/p>\n
\nblanquette of veal, dimensions calf, veal escalope to the cream, or breaded, or cordon-bleu cook, nice of calf, veal olive, rolled veal, saut\u00e9 of veal marengo.<\/p>\n
\nBananas flambe with rum, coffee ice cream, chocolate Viennese, clafoutis with apples, fishings or cherries, stewed apples, or fishings, or rhubarb, potfuls of fruits red, cream-coloured English, cream-coloured burned, caramel custard, creams Catalan, cream-coloured reversed, cr\u00e8pes sweetened, with the chocolate, blazes with the apple-brandy, cr\u00e8pes suzettes, blank, rice pudding, of semolina, island floating, chocolate mousse, foams with lemon, frozen nougat, floating island, orange and lemon frosted, lost bread, perfect with the coffee, sin Melba, pear beautiful Helene, pear bourdaloue, pear with the red wine, apples with the furnace, prunes with l’ Armagnac or cognac, rice pudding etc….<\/p>\n
\nThis first book dictionary collection, WITH the POCKET FORMAT, exists translated into 5 languages,\u00a0French, Spanish, Italian, German, English.
\nTo buy<\/strong> on line on the site with safety paypal, www.cuisine-francaise.org<\/a><\/strong>. Before 5 days in Europe, you receive with serious sending, the book with a word of the author and a small present.
\nMany sales outlets<\/strong> in France and Spain and Belgium are indicated by their names and addresses on the site: www.cuisine-francaise.org the receipts of the dishes interest you, they are not in the guide, you find them on the www.cuisine-francaise.org<\/a><\/strong>\u00a0site with the receipts of chiefs<\/p>\n