Sheep and Goats
Roast baron of lamb with herbs
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Meal families
Sauces
White sauce
Heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
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Strawberry with chantilly whipped cream
Chantilly cream : whipped cream with sugar.
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Chaumes
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.
Beef
Entrecote winegrower’s style
Vigneronne sauce : red wine reduction with shallots and butter.
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Bondard
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream with mould on the rind.
Sheep and Goats
Leg of lamb with provencal herbs
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Serra da Estrela amanteigado
Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind pale yellow.
Mushrooms, Vegetables, Pasta and Rice
Artichokes pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
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Pouligny Saint-Pierre
France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Sheep and Goats
Lamb offal fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Lamb fricassee with herbs
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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