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Meal families
Seafish
Grilled sea bass with maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
Miscellaneous
Crab guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Cheeses
Grayson
United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.
Offal and tripe
Veal sweetbreads with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
Cheeses
Buttermilk blue
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 2 months.
Seafish
Blanquette of monkfish
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Little boy blue cheese
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 to 8 weeks.
Sauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
Beef
Bordeaux style entrecote
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
Main courses
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.