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Meal families
Game animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Sea fish
Salt-crusted sea bass
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsMain meals
Tuna sushi
Sushi : vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.
> view pairingsGame birds
Young partridge with fondant potatoes
Young Partridge : under 8 months old.
Fondant potatoes : potatoes braised in a white stock (veal and/or poultry broth combined with vegetable stock) with butter.
Cheeses
Appenzeller Extra
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 6 to 8 months.
Black label.
Game birds
Roast young partridge with lingonberries
Young Partridge : under 8 months old.
> view pairingsSea fish
Halibut fillets with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsAppetizers
Parmesan breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsConsommé and Soup
Goulash
Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.
Cheeses
Aisy cendré
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.
Cold starters
Crab mayonnaise salad
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsMain meals
Mique lotoise
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
A type of bread dumpling cooked in a broth with meat (usually salt pork, short ribs, and hock, sometimes also andouille sausage) and vegetables (carrot, cabbage, turnip, leek, potato).
Served hot or cold.