Neck

eggplant • tomato • Sunflower oil • lamb neck or other meat • garlic • tomato paste (15–30 grams) • Salt and pepper • caraway • paprika • chili paste or derssa if you have it (use according to your spice preference) • Parsley • egg

pork pluma (neck cut) • Olive oil • thyme • Salt and pepper • butter (about 10 grams) • servings gratin dauphinois

lamb (preferably neck) • onion • celery with leaves • fresh tomatoes • tomato purée • small potato • carrots • chickpeas • cilantro • tomato paste • Olive oil • flour •

lamb neck chops • vermicelli (about 100 grams) • potato • carrots • celery stalk • zucchini • onion • garlic clove • diced tomatoes • chickpeas • water (2 liters) • ground cumin •

kid goat breast and neck (about 500 grams) • beef marrow bones • onion • Green tops from 3 leeks • napa cabbage • golden turnip • tomatoes • carrots • garlic • potatoes • fresh thyme • bay leaves •

veal neck • ground beef • yellow onion • carrot • celery stalk • garlic clove • thyme • bay leaves • green peas • veal stock • (about 60 ml) dry white wine • Salt •

veal (neck, breast, or flank) • carrots • leek (white part only) • whole onions studded with cloves + 1 onion (diced) • Fresh parsley • Bay • Thyme • Coarse salt • dry white wine (120 ml) • FOR THE SAUCE: • all-purpose flour (about 50 grams) or 1/3 cup cornstarch (about 40 grams) • heavy cream (about 200 ml) •

veal breast and neck (about 600 grams) • carrots • Onions • Pickles (cornichons) • Bouquet garni (bundle of herbs) • Salt • Pepper • Butter • Flour • Full-fat sour cream or crème fraîche • egg yolks • Fresh white mushrooms (button mushrooms) •