Cheeses
Blarney Castle
Ireland. Cork. Semi-soft pasteurized cow's milk cheese with a natural rind.
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Meal families
Cheeses
Chaumes
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.
Pork
Sainte-Menehould style pig foot
Boiled pork feet, cooked gently in water then breadcrumbed and fried.
This allows them to be eaten completely (bones included).
Sheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sauces
Mayonnaise
Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.
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Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Mushrooms, Vegetables, Pasta and Rice
Risotto
Reduction of a broth cooked with rice and one or more ingredients.
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Picolin
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 1 week.
Pizza, Quiche, Tart and Pie
Seafood quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cold starters
Shrimp tomato
Belgium.
Tomato stuffed with brown shrimp mixed with mayonnaise.
Poultry
Duck aiguillette with red wine sauce
Aiguillette : thin strips of chicken breast.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.