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Reception the Receipts Mijotées de Grand-Mère

The Receipts Mijotées de Grand-Mère

Stuffed guinea fowl mushroom melting vegetables

Here appear the great traditional receipts of our soils, often transmitted by my grandmother or my mother. They evoke my memories of childhood and my first delicacies. They are great classics for moments of division and user-friendliness.

  • Eggs in Meurette
  • Stuffed aubergine with the Greek one
  • Rice Pilaf and blanquette of veal to Old
  • Burgundian of Ox Cheeks
  • Conserve of Duck House
  • Beef stew Burgundian and Apple Mashed potatoes
  • Net of Chicken Stuffed with Mushrooms and Cream with Tarragon
  • Filet mignon with Quetsch plums and Apples
  • Savoyard fondue
  • The Famous Coq au vin and Its Toasts with Garlic
  • Mijotée de Canard with the Red Wine, Crushed Yellow Turnips
  • OSI Tomato Bucco and Fondue
  • Valenciana paella
  • Parmentier with Conserve of Duck
  • Rolls of Calf Stuffed with the Boletus
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  • Guinea fowl Stuffed with Mushrooms with Wood and Melting Vegetables
  • Poêlée de Crozets in Beaufort
  • Pot with Greedy Fire with marrowbone
  • Country quiche with Broccolis
  • Ragout of Grandmother to Melting Vegetables
  • Laminated tart with Girolles and the Goat
  • Stuffed tomatoes with the Italian
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