French Cuisine: Main Course
- Tournedos of beef in Madeira sauce
- Turkey rolls in a creamy carrot broth
- Veal fricassee grand mothers style
- Veal fricassee with Duchesse potatoe
- Veal fricassee with mushrooms
- Veal steak with peppers and mushrooms
- Veal stew with mushrooms and pearl onions
- Veal tenderloin with goose liver and glazed with béarnaise sauce
- Vegetable tart on chive sauce
- Venison fillet with red cabbage strudel
- Venison in salmi with red cabbage strudel
- Venison noisettes in juniper sauce
- Venison noisettes with herb mashed potatoes and stewed Savoy cabbage
- Venison noisettes with morels sauce
- Venison steak with juniper berry butter
- Wild boar marinated in red wine
- Wild hare kebab on stewed Savoy cabbage
- Young pigeon in pastry on truffle sauce
