À la Strasbourgeoise

This page first published: Mar 19, 2005 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Sauerkraut cooked with pickled pork, along with sautéed slices of foie gras.

Primary Sidebar

Search

Visit our Hot Air Frying Site

Random Quote

‘Over the mantelpiece was … a large framed photograph of Francatelli, that immortal chef whose memory is kept green in so many kitchens, and whose recipes are still followed as are followed the footprints of the great ones in the Everlasting Sands of Time.’ — Robert Smythe Hichens (English author. 14 November 1864 – 20 July 1950)

Food Calendar

What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Search

Funding to enable continued research and updating on this web site comes via ads and some affiliate links