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saturday 18 May 2013  
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Party food recipes

1 recipes found
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Beef Fillet with Périgueux (Périgord) Sauce
01 01 2003 - 00:05 - in course - beef
Périgueux sauce is a famous symbol of Aquitaine gastronomy and, rather than overwhelming us with ingredients, it is much lighter than you might think, since it is made almost exclusively from truffles! This makes it an extremely special dish that is not to be missed
[88] comment(s) | read recipecooking recipes Beef Fillet with Périgueux (Périgord) Sauce

American-style langoustines
01 01 2003 - 00:05 - starter - shellfish
A starter for special occasions that will whet your appetite before your classic main party dishes make their entrance. It is better to use large langoustines for this recipe."
[62] comment(s) | read recipecooking recipes American-style langoustines

Périgourdine salad
02 11 2008 - 10:31 - salad - duck
Who holds the secret to the true recipe for this party salad? I think that every brasserie has its own recipe that contains a part of the whole truth.
[66] comment(s) | read recipecooking recipes Périgourdine salad

Baked Egg with Foie Gras
01 01 2003 - 00:05 - starter - egg
The number of recipes based on baked eggs is endless. This recipe has a fabulous secret as nobody expects to find foie gras inside the creamy egg. It is a perfect lunch recipe for the day after a party, and it uses up any leftover foie gras.
[184] comment(s) | read recipecooking recipes Baked Egg with Foie Gras

Foie Gras with Scallops
01 01 2003 - 00:05 - starter - foie gras
A starter for special occasions that pairs the bold taste of foie gras with the subtle flavor of scallops.
[46] comment(s) | read recipecooking recipes Foie Gras with Scallops

Turkey stuffed with chestnuts and foie gras
01 01 2003 - 00:05 - CHRISTMAS DISH - POULTRY
There is nothing more traditional than this easy recipe for turkey with chestnuts. The cooking method ensures that the bird is tender and succulent."
[44] comment(s) | read recipecooking recipes Turkey stuffed with chestnuts and foie gras

 
 
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