Meat by Drouet, Valéry -- Read -- Imperial Library of Trantor

Index

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BEEF

Steak au poivre – the real thing Lacquered fillet steak with deep-fried onions Rib of beef with Burgundy sauce Chuck steak with mustard sauce Beef fillet with port Ginger and soy lacquered beef steak Cottage pie Broiled chuck steak with rosemary Beef and tarragon terrine Chuck steak in wine Boeuf bourguignon Pot-au-feu with Thai broth Entrecôte steaks with Burgundy sauce Carbonnade of beef Beef fillet with horn of plenty mushrooms

VEAL

Veal roast with juniper berries Pan-fried veal with girolle mushrooms Veal tartare with mustard Roast veal tenderloin with porcini mushrooms Veal spare ribs with honey and lime Breast of veal with herb stuffing Rib of veal with hard cider sauce Veal shank with pickled lemons Mushrooms and Camembert cheese in veal parcels Cordon-bleu veal with Parmesan cheese Slow-fried tender breast of veal with cilantro and tomato salsa Veal escalopes Milan-style Braised rump of veal with rosemary Veal stew with baby onions, tarragon, and cream

LAMB

Lamb cutlets with Parmesan cheese crust and olive gravy Lamb shoulder stuffed with dry fruits Thai green curry with lamb Lamb tenderloin fillet with mustard Braised lamb shanks with saffron Lamb-stuffed eggplants Garlic lamb noisettes Lamb cutlet crepinettes Lamb tagine with oranges and almonds Lamb and garden pea stew Slow-cooked leg of lamb with thyme Tapenade-stuffed saddle of lamb

PORK

Honey-roasted pork cooked in canning jars Pork tenderloin with Sichuan pepper coating Roast belly of pork with fresh figs Pigs’ feet and mushroom patties with bay leaf gravy Pork roast with chorizo and Manchego cheese Braised pigs’ cheeks with star anise Slow-cooked pork with four-spice mix Pork chops with Emmental cheese and ham stuffing

VARIETY MEATS

Andouillette skewers with shallot relish Sweetbreads with grapefruit chutney Beef flank with lemon grass Veal kidneys with red wine and chervil sauce Individual gratins of oxtail and potato Cabbage parcels stuffed with beef cheek Crunchy slices of rolled calf’s head and tongue with capers Hanger steaks (beef onglets) with onion and date relish

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