We’ve all heard of Roast Beef ‘au jus’. As former resto servers and food worshipers, we (Lisa & Michael) have been asked for ‘some more au jus’.
Another guest post by Brendan Howley The first time I spent in Paris was a blustery March, out of season and dour; the city gathered itself for spring, hinted at in the cross-winds rising off the Seine the afternoon I chose to buy a book—any book—from one of the booksellers on the quai des Grands Augustins.
If you're cooking and you've got your game on then you might just be making a civet—a French stew of furry game or fowl, the famous “jugged hare” in English. Typically civet is a winter dish made with hare or rabbit and flavored with onion, chives, garlic, red wine, and peppercorns; traditionally the hare swims in a distinctive dark brown broth, thickened with the little critter’s blood.