Sheep and Goats
Braised shoulder of lamb
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Meal families
Pizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce: cooking juice with Armagnac flambeed, creamed and reduced until thickened.
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Fontina
Italy. Aosta Valley.
Semi-hard raw cow's milk cheese with a orange natural rind.
Ripening : 2 months.
Cheeses
Hooligan
United States. Connecticut.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.
Desserts
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
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Raw mozarella
Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.
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Poivrade sauce
mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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Sea bass and salmon tartar with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Serra da Estrela amanteigado
Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind pale yellow.
Sea fish
Baked sea bream in salt pastry crust with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Le Gruyère réserve
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 10 months minimum.
Pizza, Quiche, Tart and Pie
Fouée with goat cheese
France. Touraine.
Hot bread roll stuffed with goat cheese.
Cold starters
Salmon in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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Trillium
United States. Indiana.
Soft-ripened triple cream pasteurized cow's milk cheese with white mould rind.
Freshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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