101. Cassoulet de Canard p.273

101. Cassoulet de Canard p.273

The recipe
This is The Book’s definitive and official cassoulet recipe. I wrote about the Easy Cassoulet recipe a couple of months ago, which skipped steps and cut corners, but still resulted in a very delicious dinner. This adaptation of Julia’s from Mastering the Art of French Cooking takes two days, and goes out of it’s [...]

6 October 2007 | Grains and Beans, The Book | 8 Comments
Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

2. Saltimbocca p. 456

2. Saltimbocca p. 456

The version in The Book is very similar to this one with a slightly different ingredient list. I’ll give it to you here
8 thin veal cutlets
1/8 teaspoon freshly ground black pepper
3 garlic cloves
1/4 teaspoon salt
16-24 fresh sage leaves (each about 2 1/2 to 3 inches long)
8 thin slices prosciutto (about 1/4 pound total)
1/4 cup olive [...]

7 March 2007 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
Tags: , , , , ,

Search

Progress so far

 15.6%

Pages

Chapter by Chapter

Categories

Recent Comments

Archives

Meta

Also Attempting The Gourmet Cookbook

Cook-Through Blogs

Food Blogs





copyright
Creative Commons License

For people who dig looking at pictures of food made by me.