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Backroad Bistros, Farmhouse Fare

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Recipe Title	Page	Reviews	Rating
Aillade d'Agneau aux Aubergines (Casserole of Lamb and Eggplant with Garlic)	280	0
Artichauts a la Barigoule (Braised Artichokes with Onions and Garlic)	136	0
Aumoniere de Poulet Bajocasse (Sauteed Chicken in Crispy Filo Packages)	206	0
Avocat au Marron et au Chocolat (Chocolate and Chestnut Cake)	299	0
Barbecue d'Huitres d'Isigny aux Gesiers Confits (Lamb's Lettuce with Grilled Oysters and Preserved Gizzards)	60	0
Beignets aux Pommes (Melt-in-your-Mouth Apple Fritters)	305	0
Betteraves Cuites (Baked Red Beets)	132	0
Blanc de Poulet aux Echalotes (Sauteed Chicken Breast with Shallots and Garlic)	209	0
Blanquette de Veau a l'Ancienne (Old-Fashioned Creamy Veal Stew)	264	0
Boeuf a la Bourguignonne (Burgundy Beef Stew)	242	0
Bouillie d'Avoine (Oat Porridge from Brittany)	147	0
Bouillie d'Avoine Poelee en Salade (Salad of Green, Fried Porridge Slices and Bacon)	54	0
Bourride (Provencal Fish Stew)	172	0
Brandade Patin Couffin (Salt Cod Puree with Herbs, Olive Oil and Garlic)	188	0
Brissauda (Provencal Cheese and Olive Oil Toasts)	106	0
Cannelloni Lou Pistou (Baked Cannelloni Filled with Daube)	254	0
Celeri a la Creme (Creamy Cubed Celery Root)	134	0
Charlotte aux Pommes (Apple-Bavarian Charlotte)	340	0
Civet de Cuisses de Canard (Marinated Duck Stew with Bacon)	218	0
Colombo de Veau (Curried Veal Stew)	263	0
Compote de Pommes (Homemade Applesauce)	330	0
Comte aux Raisins (Comte Cheese Tidbits Speared with Cheese)	109	0
Confiture de Noix Coco (Coconut Preserve)	364	0
Confitures de Poires (Fresh Pear Jam)	365	0
Coq au Vin (Chicken Simmered in Red Wine)	204	0
Corniotte Bourguignonne aux Pommes Sauce Cassis (Apple Pastries with Black-Currant Sauce)	318	0
Cotelettes de Saumon au Gros Plant (Salmon in Brittant Wine Sauce)	176	0
Cotes d'Agneau Panees au Thym (Thyme-Crusted Lamb Chops)	273	0
Cotes de Blettes Cigaloun (Swiss Chard with Bacon and Tomato)	124	0
Cotes de Porc en Papillote (Pork Chops with Mustard and Canadian Bacon)	288	0
Coulis de Fraises (Strawberry Sauce)	301	0
Creme a l"Ancienne (Old-Fashioned Vanilla Custard)	333	0
Creme d'Avoine Caramelisee (Caramelized Oatmeal Cream)	334	0
Creme de Cassis (Black Currant Liqueur)	367	0
Creme Fraiche	368	0
Crepes Fourrees (Gratin of Crepes Stuffed with Ham and Cheese)	96	0
Cuisses de Dinde au Vin Rouge (Turkey Drumsticks in Red Wine)	215	0
Cul de Lapin a la Nantaise (Marinated Rabbit in Muscadet Wine)	222	0
Daube a la Nicoise (Beef Stew with Wild Mushrooms)	241	0
Echalotes Glacees au Miel (Honey-Glazed Shallots)	125	0
Endives et Pommes au Clou de Girofle (Baked Endives with Apple and Clove)	135	0
Escalope Maison Sauce Provencale (Stuffed Veal Cutlets with Provencal Vegetable Sauce)	260	0
Escargots au Pistou (Snails in Basil and Garlic Sauce)	35	0
Estouffade de Gigot d'Agneay (Marinated Lamb Stew with Tomatoes and Olives)	274	0
Faisin au Calvados (Roasted Pheasant with Calvados and Cream)	230	0
Far Breton (Brittant Prune Flan)	346	0
Feuillete de Legumes a la Fondue de Tomates (Vegetables with Puff Pastry and Tomato Sauce)	28	0
Feuilletes a la Pomme et Calvados	320	0
Flageolets Cafe desSports (Cafe des Sports Flageolet Beans)	146	0
Flan de Courge au Coulis de Cassis (Caramelized Pumpkin Pudding with Black Currant Sauce)	344	0

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Tags

Backroad Bistros, Farmhouse Fare

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