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Kitchens of the world
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Second-course recipes №: 63
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Second-course recipes №: 63
Meat dishes
Vegetable
Fish dishes
Garnishes
From seafood
Mushroom
Stuffing
Pudding
Egg dishes
Ragout
Ratatouille
Lecso
To cell
Pilaf
Kashi
Beefsteak
Cutlets
Schnitzel
Meatballs
Round steak
Roast beef
Beef Stroganoff
Boiled pork
Stuffed cabbage
Zrazas
Casseroles
Goulash
Roast
Kebab
Croquets
Steak
Omelet
Azu
Meatballs
Shish kebab
Dolma
Lasagna
Chahohbili
Rolls
Fricassee
Quenelles
Meat in French
Paella
Tortilla
Risotto
Musaka
Hominy
Beshbarmak
Fried eggs
Brizole
Steak
Chops
Tobacco chicken
Polenta
Ham potato galushki
Gomi (porridge)
Ronco braised with vegetable side dish
Lamb side dish
Pike baked with sauerkraut
Sprat in company
Buckwheat groats, crumbly
Fried hare (saddle) (civet de lievre braise)
Carp (or carp) with sorrel (sagre a i oseille)
Fried courgettes
Potato soufflé
Spicy ground fish schnitzel
Fried partridges
Common semolina pudding
"marengo" chickens
Pasta tomato guvech
Beetroot with rice porridge
Millet cutlets with carrots
Braised beef
Cod, hake, perch, mackerel braised with onions and tomatoes
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