in 2007. The two best-known gastronomic specialties of Cambrai are the Andouillette de Cambrai [fr], a sausage traditionally made of ground veal (which...
156 KB (17,498 words) - 14:06, 21 May 2024
surrounding Cambrai) and Lyonnais were still including veal right up to the ban. In other regions, pork has been the only meat in an andouillette for more...
5 KB (581 words) - 07:06, 21 March 2024
Valenciennes, Lucullus de Valenciennes, in Cambrai, andouille de Cambrai (pork casings in a beef bladder) and andouillette de Cambrai (calf's caul in pork...
57 KB (5,387 words) - 17:12, 4 April 2024
recipes such as: "l’andouille de Guémené", "de Vire", "de Cambrai", "d’Aire-sur-la-Lys", "de Revin", "de Jargeau", "de Bretagne" or "du Val d'Ajol". 'Nduja...
4 KB (389 words) - 03:55, 24 April 2024
vegetable wealth. The bisteu or bigalan: Potatoes, onions and bacon pie. The Andouillette amiénoise [fr]: Pork dumpling mixed with a panade and onions. Beignet...
261 KB (24,537 words) - 09:33, 21 May 2024