Homemade noodles (Pâtes fraîches) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 215) by Mireille Johnston
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- Serves : 8
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Beef cooked with a sweet white wine and large whole yellow onions (Boeuf blond); Boeuf marinière II; A turkey stewed in red wine and herbs (Civet de dinde); A lamb stew (Daube d'agneau); Slices of ham cooked with shallot, wine, cream and tomato sauce, sprinkled with cheese and broiled (Jambon à la saulieu); Chicken breasts baked with onions, tomatoes, herbs, sherry and cream under a crisp crust of cheese (Poulet surprise); Marinated pork roast baked with spices, mustard and wine and served with mushrooms and cranberry sauce (Rôti de porc de Beaune); Spareribs with fresh herbs (Travers de porc aux herbes); Marinated poultry cooked with white wine, vegetables and herbs (Viande aux baies); Sautéed veal cooked with herbs, onions and red wine (Veau meurette); Beef stew of Burgundy (Boeuf Bourguignon)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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