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Narrow Results You've Selected: Chill Spring Beef Medium Remove all Source Saveur (3) Course Main Course (2) Soups & Stews (1) Cuisine French (2) Eastern European/Russian (1) Topic Recipe (3) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Medium"; var omni_prop8 = "Technique:Chill,Season:Spring,Main Ingredient:Beef,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 07/13/2007 Chilled Russian Vegetable Soup This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer. Issue #104 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 03/08/2007 Milk-Fed Veal Sweetbreads in the Old Style Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic. Issue #32

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