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Meal families
Shellfish and Seafood
Clams with mariniere sauce
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
Sheep and Goats
Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Freshwater fish
Blanquette of zander
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Veal
Veal chop with morel mushrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
Cheeses
Lamb chopper
United States. California.
Pressed and uncooked cheese made from pasteurized sheep's milk with waxed rind.
Ripening : 3 to 6 months.
Seafish
Monkfish tail with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Miscellaneous
Lamb and chicken gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
Feathered game
Roasted pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
Eggs
Quail eggs with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.