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Sheep and Goats
Lamb fricassee with herbs
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Macaroni and cheese
Cooked macaroni pasta with a cheese sauce, generaly cheddar.
> view pairingsPoultry
Guinea fowl with orange
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsShellfish and Seafood
Shrimp with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsShellfish and Seafood
Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
St. Albans
United States. Vermont.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Pork
Parsley ham
Ham sliced into cubes, cooked in a Burgundy white wine broth with mustard and wine vinegar, enveloped in a parsley gelée and flavored (with onion, shallot, thyme, bay leaf, garlic, etc).
> view pairingsSea fish
Shad with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsPoultry
Grilled duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsAppetizers
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsCooked meats
Brioche with pork rinds
France. Auvergne-Rhône-Alpes. Allier.
Salted brioche stuffed with pork scratchings (or duck, goose, chicken).