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rog leg
garlic - chopped
shallot - chopped
butter
wine - white
parsley - chopped
demi-glace
-
tomato - plum
bread crumb
parmesan - grated
herbs de provence
=This can be done two ways:
1. Serve as a straight Provencal, sauteing the legs as such.
2. Bread the femurs a l'Anglaise with 2 part bread crumb and 1 part parmesan, roast, serve on a small amount of vin blanc. Saute the calves, serve Provencal.
garlic - chopped
shallot - chopped
butter
wine - white
parsley - chopped
demi-glace
-
tomato - plum
bread crumb
parmesan - grated
herbs de provence
=This can be done two ways:
1. Serve as a straight Provencal, sauteing the legs as such.
2. Bread the femurs a l'Anglaise with 2 part bread crumb and 1 part parmesan, roast, serve on a small amount of vin blanc. Saute the calves, serve Provencal.