Comments on: Poularde Portugaise… More or Less

By: Some Southern French Inspiration

Some Southern French Inspiration — Tue, 19 Aug 2014 18:22:02 +0000

[…] of my favorite French bistro dishes is poularde portugaise, the recipe here. A few differences from that recipe – Chicken thighs instead of breasts because I wanted it […]

By: When Life Gives You a Palometa…

When Life Gives You a Palometa… — Tue, 08 Jan 2013 12:06:44 +0000

[…] many moons ago I was playing around with a classic French bistro recipe for Poulard Portugaise. Here, a complete reinterpretation, or perhaps simply a dish inspired by the flavors of that plate. […]

By: Anissa

Anissa — Tue, 15 Jul 2008 17:45:12 +0000

How interesting that I found your site – I have the exact same cookbook, found at a book sale in Virginia. It is one of my treasured gems – my favorites are the classic crepe recipe and the clafouti recipe.

By: SaltShaker » Blog Archive » We Slice, We Dice, We FricassÃ©e…

[…] Buenos Aires – Fricassée refers both to a dish as well as a cooking method. A chicken fricasée is made by sauteeing the chicken in butter then stewing the meat along with vegetables until the liquid around it becomes a thick sauce. Maybe it’s that spring is in the air here. I find myself delving more and more into the Paris Bistro Cookery book I mentioned a couple of weeks ago, and making my own adaptations. Who makes a fricasée? Who even knows what one is? Has anyone besides a character in a Bugs Bunny cartoon even used the word in the last half century? I can tell you, around these parts, it’s going to start getting used a whole lot more! Poulet en Fricasée à la Lyonnaise […]

By: dan

dan — Sun, 10 Sep 2006 11:35:33 +0000

From one of my local readers, Mary: googling your latest entry, this came up: Bonjour Paris LesRestos.com enjoy this great sunday in our likewise city How cool is that?