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Table Of Contents

saLaDE DE MEsCLUN aU BLEU
rIZ PILaF
CarrÉ D’aGNEaU PErsILLÉ
PoMMEs BoULaNGÈrE
ToMaTEs ProVENÇaLEs
FILET DE saUMoN a La CrÈME D’aNETH
FILET DE LoUP EN PaPILLoTE saUCE aU VIN BLaNC
PoMMEs “VaPEUr”
VICHYssoIsE
oEUFs FrITs aU BaCoN
NaVarIN D´aGNEaU aUX PrIMEUrs
TrUITEs ”GrENoBLoIsE”
PoULET saUTÉ CHassEUr
CrEVETTEs orLY
FILET DE PorC aUX CHaMPIGNoNs
PoMMEs “CoCoTTE”
PoULET GrILLÉ L’aMÉrICaINE, saUCE DIaBLE
ENTrECÔTE GrILLÉE saUCE “CHoroN”
soLE GrILLÉE, BEUrrE D’aNCHoIs
PoMMEs “PoNT-NEUF”
CaNarD a L’oraNGE
ToUrNEDos BorDELaIsE
GraTIN DaUPHINoIs
JaMBoNETTE DE VoLaILLE FarCIE DE DUXELLE, saUCE MaDÈrE
BoEUF BoUrGUIGNoN
CHoUX FarCIs “MÉNaGÈrE”
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cocina_francesa

cocina_francesa

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Published by: Teresa Jeldres Parra on Aug 11, 2011
Copyright:Attribution Non-commercial

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12/02/2012

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