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Sheep and Goats
Leg of lamb and polenta
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Artichokes with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsSauces
Pesto sauce
Italy. Liguria.
Condiment or sauce made from olive oil and broth mixed with garlic, basil leaves, pecorino sardo, pine nuts, marjoram or parsley.
Freshwater fish
Bordeaux style sturgeon
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsPoultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsCheeses
Murol
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Semi-hard, pasteurized cow's milk cheese with deep orange rind and a hole in the middle.
Game animals
Saddle of hare with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsPork
Peking pork spare ribs
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairingsSea fish
Sole with brown butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsSheep and Goats
Roasted leg of lamb with garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.