T-Bone Steaks Mirabeau Meat; Main Course - Steak garnished with anchovy fillets

Cote D'Agneau Louisette Meat; Main Course - Stuffed roast lamb loin

Braised Lambs Tongues Florentine Meat; Main Course - Lamb tongues served with spinach

Entrecote A La Mirabeau Meat; Main Course - Portehouse steak grilled with anchovies

Ragout Of Beef With Celery And Walnuts Meat; Main Course - Beef cooked with red wine & served with crisp celery & walnuts

Blanquette Of Lamb Gascony Meat; Main Course - Blanquette with the addition of ham and no cream, mushrooms or button onions

Marinated Roast Leg Of Lamb Meat; Main Course - Roasted with anchovy, bacon, tarragon, celery & sour pickles

Noisettes Louisette Meat; Main Course - Lamb cutlets flavoured with sherry, fried & served with a salpicon of ham, onion, mint & cucumber

Lamb Cutlets Maintenon Meat; Main Course - Lamb cutlets baked with toppig of mushrooms, bechamel and parmiggiania

Oxtail Ragout Meat; Main Course - Restaurant quantity of oxtail casserole with black olives

Celestine De Porc Aux Fines Herbes Meat; Main Course - Crumbed pork with fresh herbs

Pork Fillet Normande Meat; Main Course - Restaurant quantity pork fillet browned & cooked with cider & stock, served with fried apple rings

Braised Sweetbreads Meat; Main Course - With a sauce made from the sherry (or sauternes) flavoured pan juices

Devilled Tongue With Tomato Sauce Meat; Main Course - Slices of poached ox tongue sandwiched together with mustard, breadcrumbs and baked

Cote De Veau En Feuil-Letage Meat; Main Course - Lamb cutlets baked in pastry with ham, mushroom & eggplant

Noix De Veau Orloff Meat; Main Course - Restaurant quantity Veal braised then gratineed with onions and mushrooms

Aillade De Veau Meat; Main Course - Garlic & tomato flavoured veal casserole thickened with breadcrumbs

Baked Whole Liver Meat; Main Course - A French recipe for baked liver

Broiled Calf's Liver A La Francaise Meat; Main Course - Sauteed liver served with its juice flavoured with garlic and tarragon vinegar

Breton Roast Lamb With White Beans Meat; Main Course

Carbonade Of Beef Meat; Main Course - A beef stew using dark beer or stout

Marriage of Lamb and Martell Meat; Main Course - An elaborate restaurant dish from Jacques Reymond

Lamb with Sauce Poivarde Meat; Main Course - Bare bones restaurant recipe for lamb cutlet stuffed with pistachio nuts & vegetables wrapped in caul and the loin roasted pink

Preparation Of Pig's Trotters And Cheeks Meat; Main Course - Trotters, cheek & belly cooked with red wine

Gigot D'agneau En Chevreuil Meat; Main Course - Boned & marinated leg of lamb roast and served with Sauce Poivrade Bidinaire

Chartreuse Of Oxtail And Beef Meat; Main Course - Roast beef fillet garnished with a chartreuse of oxtail, carrots & cucumber

Civet Of Baby Goat Meat; Main Course - The leg roasted pink & the saddle marinated, stuffed & roasted

Taboule Salad With Fresh Mint And Cold Lamb Fillet With Red Capsicum Jelly Meat; Main Course

Burgundy Beef Kebabs Meat; Main Course - Marinated beef fillet grilled on skewers with onion, mushrooms & capsicums

Bocconcini Meat; Main Course - Thinly sliced veal rolled with ham and cheese and sauteed with white wine

Boeuf A La Bourguignonne Meat; Main Course - Beef and red wine casserole garnished with onions & mushrooms

Noisettes De Porc Aux Pruneaux Meat; Main Course - Pork cooked with white wine, prunes & cream sauce

Fricadelles Meat; Main Course - Delicious rissoles made from chopped, not minced, meat

Cassoulet Meat; Main Course - A baked mixture of flavoursome meats with beans

Pork Chops Avesnoise Meat; Main Course - Pork chops baked with Dijon mustard, gruyere, brandy & cream

Boeuf Stroganoff Meat; Main Course - Strips of beef with a mushroom and sour cream sauce

Blanquette D'agneau Meat; Main Course - Braised lamb with mushrooms & onions finished with cream & lemon

Roasted grain-fed mandalong lamb carved over garlic and cream braised potatoes with ratouille jus Meat; Main Course - A recipe from Great Australian Chefs, This is Russell Armstrong's recipe for Roasted grain-fed mandalong lamb carved over garlic and cream braised potatoes with ratouille jus

Assiette of beef, sauce bordelaise Meat; Main Course - A recipe from Miettas and Friends.,This is Tony Bilson's recipe for Assiette of beef, sauce bordelaise

Confit of white farm rabbit leg with fennel and carrot puree and ginger and prune sauce. Meat; Main Course - A recipe from Great Australian Chefs, This is Meyjitte Boughenot's recipe for confit of white farm rabbit leg with fennel and carrot puree and ginger and prune sauce.

Parmesan and sage crusted veal cutlets, broad beans and saffron gnoochi Meat; Main Course - A recipe from Great Australian Chefs, This is Phillippa Sibley and Donovan Cooke's recipe for Parmesan and sage crusted veal cutlets, broad beans and saffron gnoochi

Shredded beef brisket on creamy potato with confit mushrooms Meat; Main Course - A recipe from Great Australian Chefs, This is Serge Dansereau's recipe for Shredded beef brisket on creamy potato with confit mushrooms

Twice cooked veal shanks accompanied by barley and pumpkin risotto Meat; Main Course - A recipe from Great Australian Chefs, This is Phillippe Mouchel's recipe forTwice cooked veal shanks accompanied by barley and pumpkin risotto