paupiette de boeuf
stuffed escalope of beef: flattened steak stuffed with ground beef, shallots, mushrooms, parsley, and tarragon, then rolled and tied. seared and braised in a red wine and brown veal stock sauce.
legumes farcis
stuffed vegetables: zucchini, tomatoes, and mushrooms with stuffing of all three vegetables, bacon, and parmesan cheese.
farce a gratin
cooked forcemeat of chicken pate, confited with duck fat
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