Beef broth with white wine, bacon, garlic, and mushrooms.
Beef stock with watercress, romaine, egg yolks, and cream.
Classic base of many French soups.
Consists of stock, tomatoes, mayonaisse, chili powder, lemon, and heavy cream.
Contains bacon, boneless beef chuck, mushrooms, flour, and brandy.
Made with garlic, chicken breast, dill, provolone cheese, and wine.
Dried peas, barley, and a variety of beans, with directions for preparing gift packages.
Using white beans, tomatoes, and wine.
Chapter II from Colette's Best Recipes: A Book of French Cookery.
Cubed meat with potatoes, Dijon-style prepared mustard, diced tomatoes, and broth.
Home /
Cooking /
World_Cuisines /
European /
French
|