Desserts
Apricot blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
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All dishes:
Meal families
Poultry
Chicken supreme with fresh cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Sheep and Goats
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Pizza, Quiche, Tart and Pie
Seafood pizza
Pizza prepared with scampi, mussels or squid with tomato sauce.
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Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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Stuffed tomatoes
Stuffed tomatoes with meat, rice, tomato, bread, garlic and parsley.
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Sardinade
Whole, unfiletted sardines drizzled with a little olive oil with thyme or herbs cooked on a grill.
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Roasted leg of lamb with parsley sauce
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Cabricharme
Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.
Cheeses
St Gall Extra mature
Ireland. Cork. Raw cow's milk hard cheese with a washed rind.
Ripening : over 3 months.
Sheep and Goats
Noisette of lamb with gingerbread crust
Noisette : small round piece of lean meat.
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Bergues
France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.