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French recipes

Pissaladiere 

Pissaladiere

Drambuie creams 

Drambuie creams

Genoese onion tarts 

Genoese onion tarts

Princess pudding 

Princess pudding

Provencal fish stew 

Provencal fish stew

Beurre manié (Flour and Butter Paste) 

Beurre mani© (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces.

Veal Cooked with Mushrooms and Wine (Veau Marengo) 

Veal Cooked with Mushrooms and Wine (Veau Marengo)

Pork Pie (Tourte De Porc) 

Pork Pie (Tourte De Porc)

Breast of Veal with Spinach (Tendrons De Veau Aux ... 

Breast of Veal with Spinach (Tendrons De Veau Aux Epinards)

Boned Chicken Breasts with Pâté 

Boned Chicken Breasts with Pâté
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