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 Coq au Vin : Recipe - GourmetSleuth
cured pork, olive oil, thyme, pepper, marjoram, bay leaf, mushrooms, carrot, shallot, onion, garlic, salt, red wine, brandy, flour
A classic country French recipe created as a use for an older and perhaps tough chicken. Chicken is braised in red wine flavored with garlic, carrot, parsley, marjoram and salt pork.
Place oil in a la...
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|  Pate Maison Recipe - Cookitsimply.com
chicken liver, cured pork, oil, thyme, pepper, onion, garlic, bacon, pork, salt, brandy, double cream
A deliciously creamy and rich pate, with a hint of thyme.
Heat the oil in a frying pan and fry the pork and bacon quickly. Add the chopped onion, thyme, bayleaf and garlic. Add the prepared livers, a...
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 Chicken Braised With Wine Recipe - Food.com
butter, chicken, cured pork, thyme, pepper, parsley, chervil, bay leaf, mushrooms, carrot, shallot, onion, garlic, salt, white wine, red wine, brandy, flour
A tender and flavorful company dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (541) g Servings Per Recipe: 4 AMT. PER...
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|  Chicken or Duck Liver Mousse Recipe
heavy cream, chicken liver, cured pork, white peppercorn, cloves, bay leaf, allspice, onion, eggs, salt, brandy
Preheat the oven to 250 F. Grind the spices together into a fine powder and pass it through a fine mesh strainer. Set aside. Cover the onions and pork fat in a medium saucepan with water and bring to...
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| French Canadian Tourtiere du Lac Saint Jean - Recipe #21211 - Foodgeeks
butter, ground pork, cured pork, ground beef, thyme, savory, pepper, peppercorn, juniper, bay leaf, potato, carrot, shallot, onion, garlic, celery, duck, eggs, rabbit, veal, salt, fat, extra dry vermouth, brandy, cognac, water, flour
Try this recipe for French Canadian Tourtiere du Lac Saint Jean on Foodgeeks.com
In large glass bowl, toss together rabbit, vermouth, brandy, one-third each of the carrots and onions, the peppercorns,...
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| Pate Lise Recipe by New.Wife | ifood.tv
pork liver, cured pork, thyme, sage, pepper, parsley, nutmeg, mace, cloves, bay leaf, onion, eggs, pork, salt, brandy, water, flour
Grind liver and pork fine. Work flour into mixture well. Add egg, and mix well. Add onion, parsley, and spices. Line the bottom and sides of pate mold or deep casserole with slices of salt pork. ...
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