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Meal families
Game animals
Royal hare
A la royale : long cooked with red wine and Cognac and served boned.
> view pairingsCooked meats
Sabodet
Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.
Cheeses
Vieux Lille
France. Nord. Pas de Calais.
Soft, cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
Sheep and Goats
Roasted noisettes of lamb
Noisette : small round piece of lean meat.
> view pairingsBeef
Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsSheep and Goats
Marinated leg of lamb with red wine
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.