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Mushrooms, Vegetables, Pasta and Rice
Morel fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSheep and Goats
Milk fed lamb with garlic clove
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsGame animals
Jugged hare Saint-Hubert
Sauteed hare, flambéed with Cognac, red wine marinade and button mushrooms.
> view pairingsCold starters
Crab 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.
> view pairingsShellfish and Seafood
Marinated scallops in olive oil and lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSheep and Goats
Roast leg of lamb with potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Warm starters
Spinach and ricotta tart
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsSheep and Goats
Provencal mutton 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 pairingsSea fish
Sea bass in escabeche
Escabeche : marinade based on oil and vinegar (or citrus juice).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairings