Desserts
Imbrucciata
France. Corsica.
Pastry garnish with brocciu, egg, sugar and lemon peel.
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Meal families
Poultry
Chicken fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsBeef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsSauces
Mayonnaise
Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.
> view pairingsSea fish
Halibut fillets with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsCheeses
Irish porter cheddar
Ireland. County Limerick.
Hard pasteurized cow's milk cheese with hard pressed paste and porter beer wrapped in black wax.
Ripening : 6 to 10 months.
Sheep and Goats
Roast leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sauces
Barbecue sauce
Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).
> view pairingsSauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.