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Poultry
Duckling Montmorency
Duckling : young duck.
Duckling served with a poultry cream sauce and Montmorency cherries.
Poultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.
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Gaston Gérard chicken
France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, fresh cream, Dijon mustard, paprika and white Burgundy wine.
Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, stuffed, and poached or braised, serve with a red wine sauce mixed with mushrooms and meat glaze.
Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
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Chicken blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Poultry
Salmi of duck
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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