Beef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
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Meal families
Desserts
Blancmange
Milk or cream and sugar thickened with gelatin, potato flour or cornflour.
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Vermont Herdsman
United States. Vermont.
Semi-hard cheese from cow's raw whole milk cheese with a washed straw rind.
Ripening : 12 months minimum.
Cold starters
Meatloaf
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
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Panna cotta
Italy.
Dessert made by blending thick cream with egg white and honey and baked in a bain-marie.
Shellfish and Seafood
Crayfish fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Neigeux with strawberry
Whipped egg whites folded with runny cream cheese and covered with strawberries and fruit purée.
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Pork pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Veal
Veal tenderloin with morels
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
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Leonardo
Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.
Beef
Beef daube with black olives
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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