Cawl Mamgu refers to one of Wales food which uses leek as a basic ingredient. Cawl Mamgu is a rich soup . . . Read More

Potée à l' Auvergnate refers to French dish which is a cross between soup and stew made of salt pork . . . Read More

Baekenhofe refers to an Alsatian stew made of pork, lamb, and beef layered with potatoes and onions. . . . Read More

Calmar en Matelote is a French dish made of small squid including the sliced tentacles which is sauteed . . . Read More

Lancashire Hot Pot refers to an English stew with lamb, onions, lamb kidneys, potatoes, and oysters. . . . Read More

Cotelettes d'agneau champvallon is a French dish of lamb cutlets baked baked between alternate layers . . . Read More

Gigot is French for "leg of lamb or mutton" used for culinary purposes, mostly for stewing and roasting, . . . Read More

A la Bercy: a la Bercy French term that means "in the style of Bercy", it refers to garnish for entrecôte . . . Read More

A la grand' mere: a la grand' mere refers to a French garnish of sauteed pearl onions, parsley, potatoes, . . . Read More

Abbatis a l’Anglaise refers to French food made of poultry giblets cooked with sautéed onions and . . . Read More