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Rabbit
Rabbit fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsFreshwater fish
Pike with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsBeef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
> view pairingsCheeses
Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
Cold starters
Eggs with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsDesserts
Redcurrant pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCheeses
Bay blue
United States. California.
Blue cheese made from pasteurized cow's milk.
Ripening : 3 months.
Offal and tripe
Veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Monterey Jack
United States. California.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Ripening : 1 to 6 months.
Desserts
Peach Melba
Poached peach half in vanilla syrup, served with vanilla ice cream and raspberry coulis.
> view pairingsDesserts
Peach cobbler
United Kingdom. United States.
Cobbler : a dessert consisting of a fruit filling poured into a baking dish and covered with a crust.
In the Southern United States, the cobbler has both a top and bottom crust.