French Cuisine

  4 bone thin veal chops (not pounded), 2 eggs, salt, black pepper, 3 tablespoons of sunflower oil, 1 glass of breadcrumbs or crumbled stale bread crumbs, 50 gr.(0,11 lbs) cheddar or gruyere grater, 2 tablespoons flour (sifted), 50 gr. (0,11 lbs) butter. Remove the fatty parts of the veal chops and thin them by pressing them with the back of a wide knife. Dry the chops with a cloth and set aside. In a wide and wide bowl, whisk together the eggs, salt, pepper and 1 tablespoon of flower oil. In the same way, in another bowl, mix the breadcrumbs or stale breadcrumbs with the kosher or gruyere grated. After lightly flouring both sides of the chops, thoroughly dust them first with the egg mixture and then with the breadcrumbs and cheese grater mixture. Heat the butter and the remaining 2 tablespoons of sunflower oil in a large skillet over medium heat, when the oil is hot, place the cutlets in two at a time and fry on both sides for 5-6 minutes until lightly browned. Remove the chops to...

1 kg (2,2 lbs) lamb meat (diced) 500 g (1,1 lbs) okra (cleaned) 1 teaspoon salt 60 g (1/2 cup) flour 1 clove of garlic (peeled and cut in half) 100 g (0,22 lbs) (1/2 cup) refined oil 3 medium onions (cut into thin rings) 3 tablespoons parsley (chopped) 3 tablespoons spring onions (finely chopped) 1 cup of beef broth (1/2 cup) cream 1 cup of tomato juice 1+1/2 teaspoons of thyme Rub the okra with salt and leave for an hour at room temperature. Dip the meat in flour, shake off the excess flour and keep it aside. Rub the inside of a saucepan with garlic and discard the remaining garlic. Heat the refined oil in the pan. When the oil is hot, add the onions and cook for 5-7 minutes, stirring occasionally, until they soften. Then add the cubed meats and cook, stirring, for 8-10 minutes, until the meat is browned. Add the okra, parsley, spring onions and wine and bring to a boil, stirring occasionally. When it boils, close the lid of the pot and cook on low heat for 15 minutes. Meanwhile, whis...

                 250 g (0,55 lbs) butter 1 teaspoon (100 ml) lemon juice ½ teaspoon of salt ½ teaspoon of white pepper A sheet of wax paper etc. Butter is softened by mashing and beating without being heated, and fluffed by whisking with a whisk. Add lemon juice, salt, white pepper and whisk again. It is brought into shape to be shaped and shaped by wrapping it with oil paper (in a very good, equal thickness and smooth roll). If it will be kept for a long time, it will be stored in the deep freezer, if it will be kept for a short time, it will be stored in the refrigerator. It is cut and used with a butter knife or a shaping knife. Note: It can be derived with various additions. Grilled meats, vegetables, fish, eggs can be used in canapes.

After the potatoes are washed, the skins are peeled and cut into 2-3 mm in the form of a circle or semicircle. It is cut into thick slices. Frying oil is placed in the saute pan, provided that it covers the bottom of the pan, and it is heated. 1-2 portions of potatoes are distributed and placed inside. By constantly shaking the pan and shifting it upside down, it is ensured that all sides are lightly browned in the same way. Strain the remaining oil at the bottom and add a little butter and salt. Frying is continued until the desired color is achieved. Take it from the stove and sprinkle some finely chopped parsley on it. It should be served while hot.  

4 veal cutlets (approximately 250 g (0,55 lbs) each; all fat removed) 750 g (1,65 lbs) tomatoes (peeled and seeds removed, chopped) 1 teaspoon rosemary 2 tablespoons of virgin olive oil 1 onion (finely chopped) 125 g (0,28 lbs) spinach (scrubbed, washed, drained and chopped) 125 g (0,28 lbs) curd cheese a pinch of nutmeg 1/2 teaspoon salt a pinch of black pepper (freshly ground) 1 clove of garlic (crushed) fresh rosemary sprigs (for garnishing; optional) Cut the meat of each cutlet open with a sharp knife into a pocket shape. Put the tomatoes and rosemary in a non-stick frying pan, set the pan to medium heat and cook the mixture for 10 minutes, stirring occasionally. In the meantime, put half of the olive oil in another non-stick pan and heat the oil by placing the pan on medium heat. When hot, add the onions and cook, stirring occasionally, until soft (about 5 minutes). Add the spinach and cook, stirring constantly, until all the water evaporates (3 - 4 minutes), then remove the pan f...

500 g beef (1,1 lbs) tenderloin (in one piece; all fat removed) 3 oranges 6 black olives (pitted and chopped) 2 slices of bread (crumbled and dried by squeezing well after soaking and peeling) 1 egg white a pinch of salt a pinch of black pepper (freshly ground) 2 cloves of garlic (finely chopped) 1 tablespoon of virgin olive oil 3/4 cup orange juice (freshly squeezed) 3 bay leaves Few black olives (for garnishing) First, preheat your oven to 180 °C (352). Grate the rind of 2 of the oranges and peel the other orange (discard the rind). Finely chop 1 of the oranges in a plate, slice the other 2 and remove the thin skins. With a sharp knife, make a transverse slit on one side of the meat, lift one of the sides like a lid, and open it to the side. Mix the orange zest, chopped orange pieces, chopped olives, crumbled bread crumbs, egg whites, half of the salt and pepper in a bowl and spoon this mixture onto one of the wings of the meat. Cover the second wing of the meat on the mortar and tie...

4 slices of lamb (from the back; approximately 150 g-0,33 lbs, each; all fat removed) 400 g (0,88 lbs) zucchini 1 teaspoon salt 1 tablespoon of natural olive oil 2 teaspoons marjoram a pinch of black pepper (freshly ground) wide zucchini strips (for decoration, optional) Tomato sauce: 1 teaspoon of natural olive oil 2 cloves of garlic (finely chopped) 750 g (1,65 lbs) tomatoes (peeled and seeds removed, diced) 1 teaspoon thyme 1/2 teaspoon marjoram a pinch of black pepper (freshly ground) After cutting off both ends of the zucchini, roughly grate it. Put the grated zucchini in a strainer placed on a bowl, sprinkle 1/4 teaspoon of salt on top, mix with a spoon, and set aside for 30 minutes. In the meantime, brush the lamb with olive oil, rub half of the marjoram with your hands and spread it on top, then sprinkle with black pepper. Round each slice by tying its two ends together and keep it in shape with a toothpick (or small skewer). Turn on the grill of your oven. To prepare the tomat...