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Food and wine pairing ideas

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Meal families

Offal and tripe

Veal sweetbreads with morels and meuniere sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

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Cold starters

Seafood paté

Served cold.

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Poultry

Duck aiguillette with cherry

Aiguillette : thin slice cut lengthwise from a poultry breast.

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Cheeses

Green Dirt Farm’s Ruby

United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.

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Desserts

Apple and hazelnut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Desserts

Apple bonne femme

Baked apples on slices of bread with caramel.

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Sauces

Poivronnade sauce

Poivronnade sauce : garlic, onions, peppers and tomatoes.

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Desserts

Mango sable

Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).

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Poultry

Cold fried chicken with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Shellfish and Seafood

Clam and green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Mushrooms, Vegetables, Pasta and Rice

Macaroni and cheese

Cooked macaroni pasta with a cheese sauce, generaly cheddar.

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Warm starters

Vol-au-vent financiere

Vol-au-vent : a round puff pastry shell intended to serve several people (with a diameter of at least 15 centimeters), filled with a mixture of meat, sweetbreads, fish, shellfish, snails, mushrooms… all bound together with a sauce (bisque, béchamel, cream, Nantua sauce…).
Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

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