Meat recipes

Recipe appetizers for 12 people based on Dried ham - cooking method oven.

Ingredients: For the Pasta: - 8 Eggs - 1 Teaspoon Salt - 150 G Flour - 25 G Butter - For the Filling: - 2 Cups Mayonnaise - 500 G Cooked Ham

Recipe second for 4 people based on Pig with tomato.

Ingredients: 4 pork rinds - fennel - garlic - black pepper (or hot pepper) - salt - tomato puree

Recipe second for 4 people based on Veal with tomato - cooking method pan.

Ingredients: 500 G Veal Stew - 150 G Black Olives - 1 Tablespoon Capers - 1 Onion - 1 Glass Dry White Wine - 1 Tablespoon Tomato Paste - Olive Oil - Basil - Salt - Pepper

Recipe second for 4 people based on Veal - cooking method pan.

Ingredients: 2 Veal Kidneys - 15 Juniper Berries - 1 Onion - Gin - 4 Tablespoons Olive Oil - Salt - Pepper

Recipe second for 4 people based on Pig - cooking method pan.

Ingredients: 300 G Pork Loin - 2 Mixed Apples - 100 G Sugar - 1 Sprig Rosemary - 2 Slices Mortadella - 10 Cl White Wine - White Pepper - Olive Oil - Salt - Pepper

Recipe second for 4 people based on Meat.

Ingredients: 600 G Boiled Or Leftover Roast - 200 G Sweet Ham - 2 Eggs - Garlic - Parsley - Celery - Carrot - Onion - Thyme - Milk - Stale Bread - Salt - Pepper

Recipe second for 4 people based on Chicken.

Ingredients: 2 Chicken Breasts - 2 Eggs - 30 G Butter - 2 Glasses Wine Vinegar - 1/2 Glass Dry White Wine - 1 Onion - 1 Carrot - 4 Sage Leaves - 1 Celery Stick - 2 Garlic Cloves - Breadcrumbs - Little Oil Olive - Salt - Pepper

Recipe second for 4 people based on Chicken.

Ingredients: 2 Chicken Breasts - 40 G Butter - 1/2 Lemon - 40 G Almonds - 1 Garlic Clove - 1 Onion - 1 Small Glass Dry White Wine - Fresh Parsley - Salt - Pepper

Recipe second for 4 people based on Beef - cooking method pan.

Ingredients: 500 G Minced Beef - 1/4 Cup Minced Onions - 1 Teaspoon Salt - 1 Teaspoon Pepper - 1 Teaspoon Ketchup - 1 Teaspoon Mustard

Recipe second for 4 people based on Rabbit.

Ingredients: 1 Saddle Of Rabbit - 2 Legs Of Rabbit - 2 Tablespoons Olive Oil - 150 G Carrots - 50 G Celeriac - 120 G Leek - 2 Bay Leaves - 1 Clove Garlic - 2 Cloves - 5 Peppercorns - Salt - 100 Cl Clear Rabbit Broth - 50 Cl Water - For the sauce: - 20 G Butter - 50 G Fresh Sorrel - 1 pinch Sugar - 2 Teaspoons Wine Vinegar - 25 Cl Cream - 1 Egg Yolk