Course 8 in a 17 Course French Classic Menu – Releve / Joints
This is the main meat course on the menu, Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.
The Dish may contain any of the following: Lamb (Agneau) Chicken (Poulet), Beef (Boeuf) Duckling (Caneton), Veal (Veau) Fowl (Poulard), Ham (Jambon) Tongue (Langue), Pork (Porc),
Some Examples of Releve: Contrefilet de boeuf roti a l anglaise : – boned and roasted sirloin of beef. Carre d agneau roti : – roast best end of lamb, Cuissot de porc roti puree de pommes : – roast legg of pork with apple sauce, Gigot d agneau roti sauce menthe : – roast leg of lamb with mint sauce.
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Mastering the Art of French Cooking, Vol. 1, 40th Anniversary – AbeBooks – Julia Child; Louisette Bertholle; Simone BeckVisit Website
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Braised Beef Short Ribs Recipe | SimplyRecipes.comVisit Website
Cranberry-Glazed Braised Short Ribs – Beef Ribs – Releve RecipesGet Recipe Here
Releve Recipes – Modern French Culinary Art – Cookbook – Releve is a dish.Shop Our Collection of Books
Braised Duck Legs makes a good Releve RecipeGet Recipe here!