Preparation

Chop the veal in stew sizes, add a little of salt and add a little flour. Peel and chop the vegetables. Peel, wash and cut the potatoes into batons.

Poach them in oil and once they are soft (not browned) remove them and set them aside. Add 75 ml of oil to a pot. Take it over medium flame and saute all the vegetables, add the beef and stir. Pour the white wine and let it boil away a little.

Then add the broth, once it begins cooking, remove the foam produced, place it over soft flame and let it simmer for an hour and a half or two hours (depending on how tender the meat is).

Check if the meat is soft. Rectify the salt. Remove the fat and remove the veal from the pot. Process the rest and pass it through a strainer to another pot.

Add the meat and take it over flame again; once it begins cooking remove it from the flame. Heat the potatoes with the oil over very strong flame for 1 minute, to brown them and make them crispy.

Distribute the veal in the plates and serve with the potatoes.

Preparation

Chop the meat in small pieces. Cut the vegetables and simmer them in an open saucepan with the meat, salt, thyme and 3 cups of broth.

Peel the shallots and simmer them in the remaining broth for 15 minutes, dry them off and place them in a hot place.
Clean the mushrooms cut them in fourths and simmer them for 7 minutes in the chicken broth. Dry them off and place them with the shallots.

Place the meat with the vegetables in the sifter and add the mushrooms. Let the broth reduce to half. Stirfry the flour in the butter, temper it with the broth and simmer it.

Mix it with the yolk and cream; season them with salt and pepper. Add the meat, mushrooms, shallots and sprinkle with the parsley.

Preparation

For the marinade: place the honey in a saucepan and heat it until it turns into caramel. Add the vinegar, tequila, orange juice, pepper, oregano and cumin. Let it cook for 10 minutes and blend it. Spread some of this mix on the meat.

For the accompaniment: clean the chard, separate the leaves and chop the stems. Place them over flame with 2 tbsp of water and one of butter for 15 minutes. Cook the leaves and set them aside.

Season the meat with salt and pepper. Place it over flame in a pan previously heated with oil. Fry it for 3-4 minutes on both sides; add the chard stems and a cup of white wine.

Add the remaining sauce, cover the pan and stew it for 3 minutes. Remove the meat and cut into thin slices.

Preparation

Season the tail with salt and pepper, coat it with flour. Fry it and set it aside. Place all the vegetables in a saucepan with a dash of oil and the black pepper. Once the vegetables are poached add the tomato.

Once the vegetables are cooked add the tail and fry it. Flambe with the cognac and add the red wine. Boil down for 5 minutes. Soak with the broth or water and simmer for 3 hours.

Add more broth as it boils away. Once the tail is cooked, remove it carefully. Strain the sauce and rectify the salt. Add the tail to the sauce again and simmer for 2 minutes.

Preparation

Fry the meat, onion and pepper in the palm oil for a few minutes. Add the okra and continue cooking for a few minutes, then add enough water to double the volume.

Add the remaining ingredients and then continue cooking until all the water has evaporated. Serve on a bed of rice.

Preparation

Peel the onions and cut them in thin slices. Chop the meat in small pieces. Melt the butterfat in a saucepan. Add the onion and meat. Once they are browned, add the beer, broth and spices.

Mix the flour with a little of water and add the mix to the saucepan. Spread the mustard on the bread and place it on top of the preparation. Cover the pot and simmer for 2 hours.

Add a pinch of sugar and season it with lukewarm apple sauce and fried potato.

Preparation

Chop the meat, season it with salt and pepper and fry it in oil. Add the onion, garlic and bacon. After a few minutes, add the tomato paste with a pinch of sugar.

Stir-fry for 15 minutes. Increase the temperature and add the wine. Once the alcohol evaporates reduce the flame and add the rest of the ingredients stirring with a wooden spoon.

Simmer for 40 minutes. Serve with peas, carrot and yellow potato.

Preparation

Clean, chop and marinate the rabbit for 12 hours. Marinade: garlic, oil, minced onion, thyme, parsley, bay leaf, salt and pepper, white wine and a little of vinegar.

Place hot oil in a saucepan, drain the rabbit, coat it with flour and stew it adding the ham, vegetables and wine.

Once it is halfway through cooking add the chives and saffron, the bouillon powder and place it in the oven. Baste it with the liquid every now and then so it doesn't over dry. Once cooked, place it in a saucepan, strain the sauce and pour it on top.

Preparation

Crush the parsley, onion, sesame seeds, pepper, cinnamon and clove. Fry it in an earthenware saucepan with half of the butter.

Fry the pieces of chicken with the rest of the butter. Add the wine, vinegar, olive oil, raisins, almonds, capers, olives, peppers and salt.

Add the first preparation. Cover it and simmer it until the chicken is cooked.

Preparation

Stirfry the minced onion chopped boar, bulb of garlic without peeling, pepper, bay leaf and shredded truffle.

Once the meat has changed color add salt, vinegar and the brandy. Then add the water without covering it.

Past a few minutes, add the tomatoes cut in segments and continue cooking for an hour and a half before adding the chopped potatoes and let the stew simmer for another half hour.