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Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. [2] Potée; Ragout. Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.
Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with cheese on top) Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork) G ratin de crozets savoyard (a Savoyard dish with square buckwheat pasta called " crozets de Savoie ", cheese and ham)
French beef dishes (9 P) C. French chicken dishes (9 P) Pages in category "French meat dishes" The following 3 pages are in this category, out of 3 total.
Don’t wait for Bastille Day to unleash your inner Francophile with these 15 classic French dishes, all using inexpensive ingredients and ranging from easy to more complex.
Anticucho – popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). Asocena; Baeckeoffe – a French casserole dish prepared using mutton, beef and pork; Bangers and mash; Barbacoa
French meat dishes (2 C, 3 P) Meat processing in France (2 C, 4 P) P. French pastries (46 P) Pâtisserie (1 C, 14 P) French products with protected designation of ...
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Pages in category "French beef dishes" The following 9 pages are in this category, out of 9 total. This list may not reflect recent changes. B. Baeckeoffe;