Serve at:
16-18. °C Offal and tripe
Abignades
Goose tripe and blood cooked.
Served on fried breath with goose fat.
Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
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This wine is paired well with 438meals
Meal families
Cooked meats
Andouillette sausage with shallots
Sausage cooked with white wine, butter and shallot.
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Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Cold starters
Aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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Baked baron lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.
Sheep and Goats
Baron of lamb with porcini
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
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Beef carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
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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.
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Beef irish stew
Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.
Beef
Beef tournedos with béarnaise sauce
Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.