Turbot with Capers - Towards the end of the Middle Ages turbot was frequently to be found on Paris fish stalls, and since then the fondness of the French for this fish has been well known. The following recipe is taken from La Cuisiniere Bourgeoise, which was written by
Recipe type: Fish, French, European, Main Dish, Seafood
http://www.cooking.com/recipes/static/recipe1534.htm

Veal Shank with Candied Shallots - This is a version of the traditional daube (stew) in which, through many hours of cooking, meat and vegetables are slowly candied, producing meat so tender, it can be eaten with a spoon.
Recipe type: French, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1513.htm

Veal with Bacon - Smoked larding bacon has, especially in the North of France, a traditional place in ragouts and slow-cooked stews. Here, with a shorter cooking time and Mediterranean flavors, the larding gives this veal the most appetizing full and fragrant flavor.
Recipe type: French, Veal, European, Main Dish, Meat
http://www.cooking.com/recipes/static/recipe1514.htm

Zucchini-Stuffed Chicken - Here is an entirely modern version of classic stuffed chicken. The tender parts of the chicken go very well with such delicate vegetables as zucchini (courgettes) and their flowers.
Recipe type: Chicken, French, Zucchini, European, Main Dish, Poultry
http://www.cooking.com/recipes/static/recipe1539.htm