Oxtail Parmentier

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Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.

Involtinis

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Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.

Foie gras ballotine

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Making your own foie gras, from raw liver, will give you not only the satisfaction of having made it yourself, but also a liver of simply remarkable quality and taste, far better than any commercial foie gras. It's a tricky operation, but one that's entirely within your grasp, as long as you follow the 3 delicate stages of the recipe, which are well explained here, in the following order: de-veining, seasoning and cooking. This recipe will be cooked "en ballotine", a simpler and much easier...

The so-called "nervous" meats

You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
April 16^th 202132 K4.5