French Main Courses 2

JEREMY TAYLOR: WRITER - TEACHER - JUGGLER


		Turkey breasts in a light sauce with beetroot and mint. Wonderful colours as well. French chefs are keen not only on satisfying the stomach but also the eyes. They often succeed.
		Simple food but still great. This is boudin, a black sausage made with pig's blood. It probably gives dieticians nightmares but remains popular in France. Was the slice of carrot added to the mashed potato to add some vitamin A, a bit of colour or to make it look like a nipple on a rather pale breast?
		A battered chicken steak with a potato-field portion of chips - and a bowl of bread just in case the calorie intake was insufficient. Note also the litre of house wine that came with the meal. There was coffee after and it all came to 9 euros. What more could a hungry cyclist ask for?
		Rabbit is a popular meat in France. Here it is served with a hot spicy piperade sauce and pasta. I now make large quantities of piperade (40kg last year) so if you'd like the recipe, click on tomato sauce.
Want to see more French food? Click on starters, main courses or desserts. Want to see different food? Czech Food Peruvian Food Lithuanian Food Spanish Food Slovak Food Cyprus food Want to try some of my recipes? elderflower syrup tomato sauce chutney pesto chestnut soup rosehip syrup