Serve at:
13-16. °C Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 212meals
Meal families
Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
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Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Cheeses
Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
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Ashy goat cheese log
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
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Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
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Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
Cheeses
Bay blue
United States. California.
Pasteurized cow's milk blue cheese.
Ripening : 3 months.
Shellfish and Seafood
Bay scallop with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Beaufort chalet d’alpage
France. Savoie.
Type of Beaufort d’été produced at 1500 meters above sea level and with the milk of a single flock.
Cheeses
Beaufort fruity
France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.
Cheeses
Beaufort old
France. Savoie.
Raw whole cow’s milk cheese.
Ripening : over 10 months.