Sauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
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Meal families
Sheep and Goats
Leg of lamb with spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Beef
Steak tartar
Minced meat served raw with capers, chives, cucumbers, onions, parsley and a raw egg yolk.
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Roasted sole with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
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Old Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 12 to 18 months.
Beef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
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Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 12 weeks minimum to 20-25 weeks.
Veal
Roast milk-fed veal with Saint Georges mushroom
Milk-fed veal : calf of less than 20 weeks milk-fed only.
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Rhubarb pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
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