Beef, veal, lamb & pork
Knapp Press, 1984 - Cooking - 120 pages
More than 200 outstanding recipes offers a wealth of regal roasts & hearty chops, casual burgers & down-home ribs, elegant braises & heartwarming stews -- whatever the occasion.
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30 minutes Add onion bay leaf bell pepper Blend bones bouquet garni breadcrumbs bring to boil brown sauce butter in heavy Calvados carrots cornstarch cover and simmer cup whipping cream cups water Drain Dutch oven finely chopped freshly ground pepper garnish heat to medium heavy large skillet high heat lamb lightly liquid low heat marinade meat medium heat medium-high heat Melt butter minced fresh parsley mixture mushrooms mustard oil in heavy olive oil oregano paprika parsley pastry peel platter pork pound Preheat oven prosciutto purpose flour recipe Reduce heat ribs Salt and freshly salt and pepper sausages saute Season with salt Serve immediately shallot skillet over medium skillet over medium-high slotted spoon small bowl Sprinkle steaks tablespoons butter tablespoons Va stick tablespoons vegetable oil tarragon teaspoon dried teaspoon freshly ground teaspoon ground teaspoon salt tender thickened thyme Transfer trimmed unsalted butter veal vegetable oil vinegar whipping cream