Liqueur de Noyaux D'Abricot - Apricot Kernel Liquor

- 100 Apricot kernels
- 1 litre (1 quart) of fruit alcohol, 40º strength
- 600 g of sugar (1.3 pounds)
- 100 ml cognac (3.5 fluid ounces)
- 1 glass jar 1.5 litres (1.5 quarts). Jar should be sterile (clean).

- Remove the kernels (pits) from 100 apricots (the apricot flesh can be used in a cake, jam, or desserts)
- Place the kernels in the jar. Do NOT wash or clean the pits.
- Add the alcohol and sugar
- Leave the jar in the sun for 3 to 4 months
- After this filter the liquor (to remove any particles and sediment). Add the cognac to the liquor and then bottle
- Leave for another 2 months, for the liquor to mature. It is now ready to drink.
(Not food, but a good french recipe)

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French Lamb Casserole

1 kg lamb shank
1 kg side of lamb
marrow on the bone
500g carrots
500g turnips
500g leeks
1 stick of celery
1 oignon studded with cloves
6 garlic cloves
1 cabbage heart
3l water
2 pinches of salt
10 pepper corns

In the casserole dish, heat the water with the salt and pepper. As it comes to the boil, add your meat, bones nad vegetables (exept cabbage and garlic). Turn the heat right down and cook for 5 hours.
One hour before the end of cooking, add the cabbage and garlic.
Serve the meat and vegetables together, with sauce. Serve the bones on toast, with plenty of salt.


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Veal Stew (French Food Recipe)

650g veal, cut into cubes
4 tsp olive oil
4 tsp flour
1 chicken stock cube
600g carrots
300g onions
Bouquet garni (thyme, bay leaf, parsley)
4 tsp cream
Salt and freshly ground pepper

1. Heat oil in a frying pan, and soften the onions.
2. Add veal, and brown on all sides
3. Sprinkle flour, crumble stock cube and a little water over meat, stir
4. Add the carrots, bouquet garni and season.
5. Cover and allow to cook for approximately 1 hour over a low heat.
6. Add the cream just before serving.

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