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Sausages Languedoc Style
Twist the sausage into a coil and secure the coil with two crossed skewers.
Heat the lard or goose fat in a large saute pan and put in the sausage.
Add the garlic and the bouquet garni.
Cook with a lid on for 18 minutes, turning the sausage after 10... - 42.2551
Languedoc Leg Of Lamb
Stick a 3 lb.
leg of lamb with cut anchovy fillets, which have been soaked, thoroughly, to remove the salt: and also with 3 or 4 cloves of garlic cut lengthways.
(To do this, make small incisions with a knife and prise the anchovy pieces and the garlic into... - 22.9862
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The word "cassoulet" comes from "cassoles" or "cassolettes"the earthenware cooking pots used in the preparation of this dish in the Languedoc district in the South of France.
1 lb.of dried white haricot beans, 5 oz.of chopped fresh pork crackling or bacon... - 27.0026