Limousin
 Pierre-Auguste Renoir Our gallery |
French province Limousin is situated in the very middle of France and is famous worldwide for medieval enamels on copper (Limoges enamels). In 1771 (according to other figures in 1766) in the vicinity of the region capital Limoges were discovered deposits of white clay of highly suitable for manufacturing of ceramic porcelain. Limoges porcelain is second visiting card of Limousin province. Limoges porcelain is of amazing qualities and is known in Europe since the early 19 century. The province is also famous for oak casks, which are fabricated from home-grown wood, and then are used in the cognac distillation. The region has a lot of untouched natural forests. It is underpopulated, and is second in France in the row of underpopulated regions. Life here flows in its own local way. Yet until recently, local residents on account of their poverty bear nickname of turnip devourers. Forests of Limousin are remarkably alright for gathering of chestnuts and mushrooms. Many different varieties of apples grow here and all of them are surprisingly sweet. Limousin includes three departments: Haute Vienna, Correze and Creuse. The main value of the department of Haute Vienna is the wealth of untouched nature. Chestnut forests, Great Lakes of Limousin, its rivers... And, of course, parks, gardens, museums, villages, churches. It is very interesting to visit the Department of Correze. Its beautiful small cities, various museums, the church of 11-century in the town of Collonges-la-Rouge, the park of bisons, chocolate factory, angora goats farm, and so on. In the department of Creuse it is possible to see many ancient castles, well-preserved or partly (in different degree) destroyed. All of these castles have something famous. These places are linked with the name of George Sand and artists of the painting school Grozant . One of the main attractions of these region - Museum of tapestries in the town of Abyusson (d'Aubusson). Gobelins have been manufacturing in this region since 14 century. |
 Limousin province Camera in hand through and across Limousin |
Limousin cuisine is solid and, may be, at the same time, rather plain. Dishes come very tasty, with a kind of village touch. The city of Limoges is the birthplace of the famous French painter Pierre-Auguste Renoir.
Boeuf a la mode
If cooking for 4 people, take: 1 kg of beef of two varieties; bigger part (from rear legs, for example) can be not as tender as the other, which must be tenderloin or veal. Something of pork fat, Some concentrated broth, one cup of dry white wine a little of brandy, carrots, onions (as many as you like), greens you have at your hand, preferably parsley, thyme and celery, bay leaves.
Cut carrots and onions into circles to have 2 cups of first one, and 1 cup of onions, finely chopped parsley greens and thyme. Farce large chunks of plain beef meat (you can use a whole piece) with pork fat and roast them (or it) in a pan with pork fat.
Inlay the bottom of a large pan with pork fat slices, preferably they should be with skin, so that cracklings would pass up afterwards. Lay cut onions and carrots over slices, then lay roast beef and chunks of veal over onions and carrots. Pour wine, cognac and a small amount of concentrated broth. Salt and pepper to taste. Then add the finely chopped parsley greens, thyme, celery. Don’t forget of bay leaves.
Close the lid and let the dish stew in the oven on a weak fire until ready (for several hours). on a weak fire. Stir and turn pieces over now and again. Pure with formed meat juice. For half an hour before taking pan out from the oven take the cover off to let the dish become appetitly brown. In French province Limousin locals prefer to serve such Boeuf a la mode cold.
