Salut/Hi Mike Tommasi,

le/on Sun, 01 Feb 2004 14:34:19 +0100, tu disais/you said:-

>On Sat, 31 Jan 2004 08:45:36 -0500, gerald > wrote:

>>Lievre a la Royal is one of the most famous dishes utilizing Blood
>>Sauce.
>>
>>Most Recipies call for cooking down a litre or so of red Rhone type
>>wine.
>>
>>Strips of wild hare wrapped around foie gras with a blood sauce.
>>Available in France in game season.
>>
>>In Paris, Le Cinq, Taillevent, l'Astor, among other majors. My
>>personal favorite is Au Presoir in the 12th.
>
>
>The most famous recipe with blood in the sauce is coq-au-vin.

May I demur VERY diffidently, and suggest that either Canard à la Rouennais,
or Civet de anything, would be dishes where the blood is even MORE crucial.


--
All the Best
Ian Hoare
http://www.souvigne.com
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