Mushrooms, Vegetables, Pasta and Rice
Asparagus with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Poultry
Bordeaux style duck confit
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Brocciu secu
France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 4 months minimum.
Mushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves and boiled or steamed.
Generally eaten hot.
Cheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Poultry
Bordeaux style duck
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Leg of lamb in puff pastry
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Kapiti Kikorangi
New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.
Desserts
Black fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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