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French bar style cookery

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90 documents found

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CuisineDeBistrotA001.pdf
Tartare of beef tenderloin, herb mesclun
BOOK_Cooking_for_vitality
CVF0086P067N03S04
Cherries clafoutis
CVF0092P087N01S01
Celery remoulade with apple and shrimps
CVF0099P045N01S01
lorraine quiche
BOOK_Pies_Quiches_and_Pizzas
CVF0103P045N01S01
Book_Recipes_from_the_market
CVF0105P025N01S01
Tartare of beef with sheep
CVF0105P035N01S01
Fromage blanc with herbs on slices of bread
CVF0105P052N01S01
Onions gratinée
CVF0112P119N01S01
veal blanquette
CVF0114P034N01S01
CVF0114P078N03S03
Purée of potatoes
CVF0114P091N01S04
Still life of corn salad
CVF0115P028N01S02
Corn salad with eggs
CVF0115P028N02S02
Beef carpaccio with mayonnaise on a slice of farmhouse bread
CVF0117P062N04S04
Glass casing of ratatouille and poached egg
CVF0122P049N01S01
Rabbit with mushrooms and mustard
CVF0123P023N02S02
Herrings with oil potatoes
CVF0124P025N02S02
Chocolate fondant
CVF0124P042N01S01
Chocolate french toast
CVF0124P044N01S01
Soufflé with Grand Marnier
CVF0124P047N01S01
Lemon tart
CVF0124P048N01S01
Chocolate mousse
CVF0124P050N01S01
Vanilla crème brûlée
CVF0124P051N01S01
Floating islands with pink pralines
CVF0124P052N01S01
Rum baba
CVF0124P054N01S01
Recipe with 3 ingredients:
Roast pork cooked in milk
CVF0124P093N01S02
Turbot
CVF0125P024N01S01
Pork terrine
CVF0126P036N01S01
Toulouse saussages with beans
CVF0126P043N01S01
CVF0127P084N01S03
CVF0128P089N01S01
Chocolate profiteroles with mangoo purée
CVF0129P057N01S02
Cheese soufflé
CVF0130P049N01S01
Daube of beef
CVF0130P052N01S01
Mussels
CVF0132P018N01S01
Poultry liver fricassee with raisins
CVF0132P088N02S04
CVF0132P098N02S02
Lamb gigot
CVF0133P036N01S01
Roasted lamb gigot with potatoes
CVF0133P037N01S02
CVF0134P040N01S01
CVF0134P041N01S02
potates salad
CVF0135P068N01S01
potatoes Cheese-topped dish
CVF0135P069N01S01
Cottage pie
CVF0135P073N01S01
Magret
CVF0136P042N01S01
Stuffed cubbage ballottines
CVF0136P060N01S01
Flemish carbonade
CVF0136P064N01S01
Foie gras terrine
CVF0137P066N01S01
"Pot-au-feu" from Sunday with traditional vegetables.
CVF0138P027N01S02
Parisian salad.
CVF0138P027N02S02
Choux pastry ring filled with praline cream.
CVF0138P043N01S01
Sauerkraut with three fish.
CVF0138P101N01S02
Salut crusted bass, white butter sauce
CVF0139P031N01S02
Strawberries cake
CVF0139P070N01S01
Express strawberry cake
CVF0139P073N01S01
Whiting fillets in almond crust
CVF0139P101N01S02
Rib of beef grilled and pancakes of corn
CVF0140P027N01S02
Cherries
CVF0140P030N01S01
Stuffed tomatoes with vegetables and quinoa
CVF0140P087N01S01
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