All dishes:

Sheep and Goats

Lamb with potatoes and pearl onions

Cheeses

Zamorano

Spain. Castile and León. Zamora.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 100 days minimum.

Offal and tripe

Veal sweetbreads with white truffle

Mushrooms, Vegetables, Pasta and Rice

Sautéed porcini and Parma ham

Mushrooms, Vegetables, Pasta and Rice

Green asparagus with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Game birds

Roast wood pigeon

Sheep and Goats

Grilled lamb chops with Pont-Neuf potatoes and spices

Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Fruits

Lemon

Cooked meats

Andouillette de Cambrai

Andouillette with veal ruffle.

Shellfish and Seafood

Mussels cassolette with spinach

Cassolette : individual container for presenting a dish.

Salads

Tuna salad

Tuna salad with lettuce, tomato, and vinaigrette.

Main meals

Prawn rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.

Sea fish

Sole fillets with red wine sauce

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.

Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Offal and tripe

Veal kidney with cream sauce

Cream sauce : béchamel sauce with cream.

Cooked meats

Head cheese

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.
Served cold.

Poultry

Supreme of fattened chicken with cream sauce

Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.

Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

Sheep and Goats

Baron of lamb with porcini mushrooms

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Desserts

Frangipane

Cream made with almonds mixed with pastry cream, butter, eggs, sugar and flavored with rum.

Fruits

Quince

Shellfish and Seafood

Sautéed scallops

Cooked meats

Baked ham

Sheep and Goats

Roasted rack of lamb with herbes de Provence