Beef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealPhoto by Alpha - (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/2485622473/
Beef
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view the mealCheeses
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
Camembert bathed for several hours in Calvados then covered with breadcrumbs.
> view the mealCooked meats
France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.
Cooked meats
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view the mealCondiments
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
> view the mealCheeses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view the mealSheep and Goats
Chops served with tomatoes and garlic cooked in oil.
> view the mealCheeses
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.
Ripening : 2 months.
Main meals
Dish originating in Germany.
Sandwich consisting of two bruns topped with minced meat (beef) with raw vegetables, salad, condiments (pickle, onion) and a sauce.
Game animals
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.