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Meal families
Main courses
Chicken raviole and consommé with black truffle
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Miscellaneous
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
Seafish
Monkfish in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Beef
Grilled entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Cheeses
Milleens
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.
Veal
Grilled veal tendron
Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.
Seafish
Turbot soufflé with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
Cheeses
Nakládaný hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.
Mushrooms, Vegetables, Pasta and Rice
Macaroni and cheese
Cooked macaroni pasta with a cheese sauce, generaly cheddar.
Mushrooms, Vegetables, Pasta and Rice
Beef dumplings with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
Cold starters
Chicken meatloaf stuffed with crayfish
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
Cold starters
Prawn cocktail with avocado
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.
Cheeses
Fuzzy wheel
United States. Vermont.
Pressed and uncooked cheese made from raw goat's and cow's milk with a natural rind.
Pizza, Quiche, Tart, Pie
Pounti
France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.
Seafish
Grilled salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Shellfish and Seafood
Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
Beef
Beef tenderloin with duck foie gras and bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.