En Français
PORK KIDNEYS IN MADEIRA SAUCE
Kidneys in a Madeira cream sauce, enhanced with ruby Port wine and mustard, topped with mushrooms and shallots.
BEEF BOURGUIGNON
Beef cooked in a beef stock with spices and red wine and accompanied by carrots and bacon lardons.
VEAL BLANQUETTE
Veal blanquette in a subtle cream sauce with mushrooms, onions and carrots.
BEEF TONGUE IN HOT SAUCE
Slices of beef tongue in a hot spicy sauce with sliced gherkins.
BEEF TONGUE IN MADEIRA SAUCE
Beef tongue served in a Madeira and ruby port wine reduced sauce, slow-cooked with mushrooms, shallots and carrots.
PORK WITH PRUNES
Diced pork served with prunes cooked in a ruby port wine sauce, enhanced with prune cream.
HAM WITH PORT WINE
Thickly sliced ham cooked in a delicately flavoured ruby port wine sauce.
VEAL MARENGO
Diced veal slow cooked in a white wine, garlic and onion based tomato sauce, served with mushrooms.
VEAL KIDNEYS IN MADEIRA SAUCE
Veal kidneys and mushrooms slowly cooked in a creamy Madeira sauce.
Armor Plats Cuisinés S.A. - Carrefour Industriel du Porzo - 56700 Kervignac - Tél. +33 (0)2 97 85 52 52 - Fax +33 (0)2 97 85 19 90 - E-mail armorpc@armorpc.com