Veal kidneys parmentier with port and mushrooms
Beef second courses
Where would French cuisine be today without the influence of Antoine-Augustin Parmentier? Probably potato-less and less imaginative. There are a plethora of dishes in France prepared "Parmentier"; boudin, cabillaud, shrimp, ground beef, ground pork, sausages, etc. Thanks Antoine, I like potatoes. Veal seems to be the beast of choice in France, especially…
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