Meats and Poultry

Appears in

Simple French Food

Simple French Food

By Richard Olney

Published 1974

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In this section

Dry Heat: Roast and Grilled Meats

Lamb and Mutton

Gratin of Chops and Vegetables

Shanks with Garlic

Lamb Shoulders in Pot-Pourri

Marinated Roast Leg of Lamb

Grilled Loin Lamb Chops

Lamb Variety Skewers

Sautéed Lambs’ Hearts and Liver à la Provençale

Lambs’ Brains

Lambs’ Testicles or “Frivolities”

Frivolity Fritters

Veal Shank in Sorrel Cream Sauce

Veal Sweetbreads

Veal Sweetbread Loaf

Calves’ Brains

Vinegar Court Bouillon

Gratin of Calves’ Brains with Sorrel

Roast Calf’s Liver

Beef and Onions in Beer

Hot Country Terrine

Braised, Stuffed Oxtail

Tripe and Potato Terrine

Pork Chops and Apples in Mustard Sauce

Fennel Marinated Roast Pork

Ears, Rinds, and Tails

Saffron Rabbit Stew with Cucumbers

Rabbit Papillotes

Stuffed, Roast Saddle and Hindquarters of Rabbit

Rabbit Sausages

Sautéed Chicken and Fennel

Stuffed, Braised Chicken Legs with Fennel

Braised Chicken Legs with Lemon

Provençal Chicken Pilaf

Split, Stuffed, Baked Chicken

Grilled Chicken Breast Rolls

Chicken Breasts and Zucchini with Marjoram

Chicken Liver Custard

Preserved Goose

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