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Meal families
Shellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsSea fish
Steamed sea bass with black truffle
Steam or stew : Steaming in a container closed by a lid.
> view pairingsCheeses
Niolo
France. Corsica. Niolo.
Soft-ripened cheese made from sheep's or goat's milk with a washed rind.
Ripening : 3 to 4 months.
Appetizers
Poached eggs tart and Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsDesserts
Cherry scones
United Kingdom. Scotland.
Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.
Veal
Fricandeau of veal with sorrel sauce
Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Others
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.