Put the bacon, chopped onions and beef in a dish. Add the bouquet garni, oil and wine and stir well. Leave to marinate for 4 hours. Remove the bacon, onions, meat and bouquet garni and drain well. Strain the marinade and set aside. Melt the dripping or lard... - 41.6664

Cut the beef into 1 1/2-inch (3-cm) cubes and put them in a bowl. Mix the ingredients for the marinade together and pour it over the meat. Marinate for at least 6 hours or overnight. Drain the beef and dry the cubes on paper towels. Strain and reserve the... - 42.3625

MAKING 1. Into a large bowl add the beef together with the parsley, thyme and the bay leaf. 2. Then add the brandy, red Burgundy wine and oil, stir once or twice and let it marinate with cover for at least 4 hours. 3. In a flameproof casserole melt the... - 45.2943

1. Melt the dripping in a flameproof casserole, add the bacon and fry until golden brown. Remove from the pan with a slotted spoon. 2. Add the onions to the pan and cook until golden brown. Remove from the pan with a slotted spoon. 3. Add a little more... - 41.9867

This is a typical French beef and wine casserole, and worth making in double quantities as it reheats or freezes excellently. Cut pork into 1/4-inch strips. Melt fat in a heatproof casserole and fry pork and button onions slowly, stirring frequently, until... - 45.8216

GETTING READY 1. Preheat an oven moderately to (160°C/325°F or Gas Mark 3) MAKING 2. In a pan, heat 3 x 15 ml spoons/3 tablespoons oil and fry beef briskly until browned on all sides. 3. Drain and transfer to an ovenproof casserole dish. 4. Into the pan... - 44.3476

MAKING 1 in a large flameproof casserole, heat two tablespoons of oil to sizzling point. 2 Sear in the chunks of beef, a few pieces at a time until brown on all sides. 3 Using a slotted spoon, remove the browned meat to a plate. 4 To the... - 45.5132

Trim the crust off the bread. Heat 2 tbsp (30 ml) of butter in a skillet and fry the bread to a golden on each side. Heat the wine to boiling in a sauce pan. Poach the eggs in the wine. Place 2 eggs on each bread crouton and reserve hot. Strain the wine. Heat... - 39.2592

Put the snails into a saucepan with the wine, stock, onion, carrot, bouquet garni and salt and bring to a boil. Cover the pan and simmer for 3 hours. Cool the snails in the cooking liquid. Remove the snails from their shells and cut off the membrane and black... - 43.5773

GETTING READY 1. Preheat the oven to (400°). MAKING 2. Take a large bowl and put the meat in it. 3. Take another bowl and add vegetable juices, apple cider, peppercorns, chopped onions, cloves and bay leaves in it. Pour 4- cup measure of this mixture over... - 44.2467

Place in the bottom of an earthenware casserole 2 carrots, 3 onions, 3 sticks of celery, 8 sprigs parsley, 1 sprig thyme, 1 bay leaf, and 3 cloves. Rub a 4 lb. fillet of beef (rib end) with 1 teaspoon salt and 1/4 teaspoon pepper. Place it on the... - 40.2636

Rub the meat with salt, pepper and garlic. Heat the oil in a large Dutch oven and fry the onions until golden. Add the meat and brown it on all sides. Heat the brandy in a ladle, set it afire and pour it over the meat. When the flames die down, add the wine,... - 42.4668

Cut the beef into thin slices and season well. Melt the drippings or lard in a large frying pan. Add the beef, a few slices at a time, and fry quickly over high heat until browned on both sides. Lift out the meat and set aside. Reduce the heat, add the onions... - 42.4407

GETTING READY 1) Lard the beef with the pork fat. Chop the calf s or pig's foot into pieces. 2) Alternately, cut the pork fat into narrow strips to fit into the eye of a larding needle. Keep it long so that it can be threaded through the meat. 3) Pull fat... - 45.4964

1. Melt the dripping in a flameproof casserole, add the meat and brown on all sides. Remove from the pan with a slotted spoon. 2. Add the onions and carrots to the pan and cook until lightly browned. Stir in the flour, mix well and cook for a further 3-4... - 39.3687

MAKING 1) In a pan with the boiling salted water, cook the carrots and Brussels sprouts individually for 15 minutes, or until just tender, drain well and 2) In a medium bowl, mix the beef broth and water. 3) In a small saucepan, soak the gelatin in 1 cup of... - 46.9654

1. Mix the sausage meat with the onion, 1 of the crushed garlic cloves, the parsley, salt and pepper. 2. Divide the mixture into 4 and spread a portion on each slice of beef. Roll up neatly and tie with string. 3. Melt dripping in a flameproof casserole and... - 43.4417

GETTING READY 1 Peel carrots and cut them lengthwise into 1/4-inch slices. 2 Cut into thin strips, 1 1/2 inches long. 3 Peel turnips and cut them into strips of the same size. MAKING 4 In a wide, deep saucepan or casserole, pour in stock. 5 ... - 41.1366