A saucy fillet that is dreadfully easy to cook for a table of friends.
Recipe Category: Mains
‘Bonne femme’ refers to food that is cooked in a simple or rustic manner. These dishes are often served in the casserole that they are cooked in. Actually my favourite kind of cooking…
If you really want an old fashioned feel to the dish, you can use a handful of finely chopped parsley as garnish.
Cooking lamb shoulder is really as tasty as it is simple.
It adds to the flavour if you can stir a handful of freshly cut basil to into the pan juices just before serving.
Whenever we are on holiday in Charroux and the nephews bring home a bucket full of sweet trout, freshly caught in the Sioulle river, this is the favourite way to prepare them. With a crust of lemony brown butter and almonds this classically French dish is normally served with haricot vert.