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FCA content editor 9/6/25 FCA content editor 9/6/25

SAUTÉ LAMB WITH MUSHROOMS

This sautéed lamb recipe is a French bistro-style classic—quick to cook, rich in taste, and built on solid technique. It’s inspired by a traditional recipe from the Larousse Gastronomique, with a few modern swaps to make it accessible and adaptable, like using king oyster mushrooms instead of ceps.

FCA content editor 6/4/23 FCA content editor 6/4/23

CONFIT LEG OF LAMB

The tender and juicy lamb is braised and then slowly cooked in a rich sauce made with Madeira wine, orange juice, and aromatic herbs.

FCA content editor 23/2/23 FCA content editor 23/2/23

ALSATIAN BAECKEOFFE

The "Baeckeoffe” is an Alsatian specialty made with Riesling wine, three types of meat, onions, and potatoes. The pot is sealed with baker’s dough and cooked in the oven for 3 hours.