Saucisson de Lyon
Pistachios
Cavaillon melon marinated with Muscat de Saint Jean de Minervois
Pan-bagnat
Alouettes sans tête
Zucchini and Parmesan cake
Redwood Farm goat cheese
Black mission fig and almond tart
*
Alouettes sans tête
Total time: 1 hour, 30 minutes plus chilling time
Servings: 8
Note: From Alain Giraud. Giraud uses Pomi brand strained tomatoes for his tomato sauce. You will need thin kitchen string to tie the veal bundles. Select veal scaloppine that are as uniformly rectangular as possible.
1 tablespoon butter
1 shallot, diced
6 ounces cremini mushrooms, stems trimmed, chopped
2 garlic cloves peeled, crushed
1 tablespoon finely chopped parsley
6 ounces pork sausage, bulk, or skins removed
Salt
Pistachios
Cavaillon melon marinated with Muscat de Saint Jean de Minervois
Pan-bagnat
Alouettes sans tête
Zucchini and Parmesan cake
Redwood Farm goat cheese
Black mission fig and almond tart
*
Alouettes sans tête
Total time: 1 hour, 30 minutes plus chilling time
Servings: 8
Note: From Alain Giraud. Giraud uses Pomi brand strained tomatoes for his tomato sauce. You will need thin kitchen string to tie the veal bundles. Select veal scaloppine that are as uniformly rectangular as possible.
1 tablespoon butter
1 shallot, diced
6 ounces cremini mushrooms, stems trimmed, chopped
2 garlic cloves peeled, crushed
1 tablespoon finely chopped parsley
6 ounces pork sausage, bulk, or skins removed
Salt
