Stuffed Guinea Fowls (Pintades Farcies)
Rice Salad with Garlic Sausage (Salade De Riz Au S...
Rabbit with Mustard Sauce (Lapin A La Sauce Moutar...
Bean Stew with Sausages and Garlic and Parsley But...
Snails with Garlic Butter (Escargots A La Bourguig...
Veal Cooked with Mushrooms and Wine (Veau Marengo)
Breast of Veal with Spinach (Tendrons De Veau Aux ...
Omelet with Fresh Herbs (Omelette Fines Herbes)
Eggs with Puree of Peas (Oeufs St. Germain)
Kidneys with Mustard Sauce (Rognons De Dijon)
Quails with Cherries
Braised Cherries with Spiced Toasts
Pigeon with Peas
Rabbit with Red Rice
Pigeon Stew (Salmis De Pigeons)
Stuffed Hard-Boiled Eggs with Cheese Sauce (Oeufs ...
Fresh Foie Gras with Roasted Peaches
Rabbit with Chestnut Puree
Peach Charlotte (Charlotte Montreuil)
Noisettes (d'Agneau Nicoise