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Pork Liver Pâté

Pork Liver Pâté

| September 13, 2011 | 3 Comments

Customarily served cold with French mustard and small cornichons, it makes a good first course for an evening meal or a light lunch with a salad and country bread. Serve a robust red wine.

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Braised Sweetbreads in Mirepoix

Braised Sweetbreads in Mirepoix

| September 12, 2011 | 0 Comments

In this recipe, the sweetbreads are separated into pieces, braised in a vegetable sauce, and served in cream cheese barquettes.

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