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

Aillade De Veau
Garlic & tomato flavoured veal casserole thickened with breadcrumbs

Baked Whole Liver
A French recipe for baked liver

Blanquette D'agneau
Braised lamb with mushrooms & onions finished with cream & lemon

Blanquette Of Lamb Gascony
Blanquette with the addition of ham and no cream, mushrooms or button onions

Bocconcini
Thinly sliced veal rolled with ham and cheese and sauteed with white wine

Boeuf A La Bourguignonne
Beef and red wine casserole garnished with onions & mushrooms

Boeuf Stroganoff
Strips of beef with a mushroom and sour cream sauce

Braised Lambs Tongues Florentine
Lamb tongues served with spinach

Braised Sweetbreads
With a sauce made from the sherry (or sauternes) flavoured pan juices

Breton Roast Lamb With White Beans

Broiled Calf's Liver A La Francaise
Sauteed liver served with its juice flavoured with garlic and tarragon vinegar

Burgundy Beef Kebabs
Marinated beef fillet grilled on skewers with onion, mushrooms & capsicums

Carbonade Of Beef
A beef stew using dark beer or stout

Cassoulet
A baked mixture of flavoursome meats with beans

Celestine De Porc Aux Fines Herbes
Crumbed pork with fresh herbs

Chartreuse Of Oxtail And Beef
Roast beef fillet garnished with a chartreuse of oxtail, carrots & cucumber

Civet Of Baby Goat
The leg roasted pink & the saddle marinated, stuffed & roasted

Confit of white farm rabbit leg with fennel and carrot puree and ginger and prune sauce.
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.

Cote D'Agneau Louisette
Stuffed roast lamb loin

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

Devilled Tongue With Tomato Sauce
Slices of poached ox tongue sandwiched together with mustard, breadcrumbs and baked

Entrecote A La Mirabeau
Portehouse steak grilled with anchovies

Fricadelles
Delicious rissoles made from chopped, not minced, meat

Gigot D'agneau En Chevreuil
Boned & marinated leg of lamb roast and served with Sauce Poivrade Bidinaire

Lamb Cutlets Maintenon
Lamb cutlets baked with toppig of mushrooms, bechamel and parmiggiania

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

Marinated Roast Leg Of Lamb
Roasted with anchovy, bacon, tarragon, celery & sour pickles

Marriage of Lamb and Martell
An elaborate restaurant dish from Jacques Reymond

Noisettes De Porc Aux Pruneaux
Pork cooked with white wine, prunes & cream sauce

Noisettes Louisette
Lamb cutlets flavoured with sherry, fried & served with a salpicon of ham, onion, mint & cucumber

Noix De Veau Orloff
Restaurant quantity Veal braised then gratineed with onions and mushrooms

Oxtail Ragout
Restaurant quantity of oxtail casserole with black olives

Parmesan and sage crusted veal cutlets, broad beans and saffron gnoochi
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

Pork Chops Avesnoise
Pork chops baked with Dijon mustard, gruyere, brandy & cream

Pork Fillet Normande
Restaurant quantity pork fillet browned & cooked with cider & stock, served with fried apple rings

Preparation Of Pig's Trotters And Cheeks
Trotters, cheek & belly cooked with red wine

Ragout Of Beef With Celery And Walnuts
Beef cooked with red wine & served with crisp celery & walnuts

Roasted grain-fed mandalong lamb carved over garlic and cream braised potatoes with ratouille jus
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

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

T-Bone Steaks Mirabeau
Steak garnished with anchovy fillets

Taboule Salad With Fresh Mint And Cold Lamb Fillet With Red Capsicum Jelly

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