Sites:
| Beef Burgundy: Contains bacon, boneless beef chuck, mushrooms, flour, and brandy. | | French Beef Stew: Cubed meat with potatoes, Dijon-style prepared mustard, diced tomatoes, and broth. | | French Cream of Lettuce Soup (Soupe de Laitue): Beef stock with watercress, romaine, egg yolks, and cream. | | French Lamb Stew: Using white beans, tomatoes, and wine. | | French Market Soup Mix: Dried peas, barley, and a variety of beans, with directions for preparing gift packages. | | French Meatball Soup: Uses rice, ground beef, red wine, and beef broth. Offers both microwave and stove-top directions with nutritional data. | | French Rabbit Stew: Beef broth with white wine, bacon, garlic, and mushrooms. | | French Stew: Contains beef, burgundy, canned cream of mushroom, dry onion soup mix, carrots, and green olives. | | Granny Pantke's French Beans Stew: Made with beef, potatoes, bouillon, and seasonings. | | Jamie's French Restaurant's Cold Avocado Soup A La Sylvia: Consists of stock, tomatoes, mayonaisse, chili powder, lemon, and heavy cream. | | Leek and Potato Soup: Classic base of many French soups. | | Matelote: Recipe for a French fish chowder using eel, mushrooms, and wine. | | Roasted Garlic/Chicken Soup: Made with garlic, chicken breast, dill, provolone cheese, and wine. | | Soup in France: Chapter II from Colette's Best Recipes: A Book of French Cookery. |
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Classical
