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Main Course (4)
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
The "wine merchant" sauce in this recipe is based on one in Auguste Escoffier's Le Guide culinaire, originally published in Paris in 1903. Refrigerate any leftover sauce, to be used as a compound butter.
In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.