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Meal families
Sheep and Goats
Knuckle of lamb with thyme
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
Veal
Roast milk-fed veal with Saint George’s mushrooms
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
Desserts and Sweet Courses
Twelfth night cake
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
Sheep and Goats
Roasted rack of lamb with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
Main courses
Poutine
Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.
Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Desserts and Sweet Courses
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.