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Meal families
Poultry
Braised duck with mushrooms
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Main courses
Vegetarian Tartiflette
Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.
Shellfish and Seafood
Scallops and black truffle zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
Cheeses
Idiazabal
Spain. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk.
Ripening : 60 days minimum.
Sheep and Goats
Roasted leg of lamb with thyme and black olives
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Main courses
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
Main courses
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Poultry
Sautéed squab with porcini mushroom cream sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.