Search a meal
All dishes:
Meal families
Seafish
Fresh herring home style
Fresh herring fillets, cooked in a broth with white wine, vinegar, carrots, onions, and a bouquet (thyme, bay leaf, and parsley), and served with a chilled court-bouillon.
Freshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
Freshwater fish
Pike-perch with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Main courses
Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or or casserole dish.
Main courses
Young wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Eggs
Eggs Benedict
Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.
Mushrooms, Vegetables, Pasta and Rice
Masoor dal
India.
Spiced soup, stew or sauce made with lentils.
Mushrooms, Vegetables, Pasta and Rice
Artichokes in pinzimonio
Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.
Hot Starters
Ziwwelküeche
France. Grand Est. Alsace.
Onion tart with diced bacon, cream and caraway seeds.
Poultry
Greek grilled chicken
Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.
Cheeses
Nakládaný hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind marinated in oil with garlic, herbs, spices, onions, etc.
Veal
Veal roast Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
Feathered game
Grilled wood pigeon à la goutte de sang with porcini mushrooms
Cooked à la goutte de sang : quick sear over medium-high heat to brown the surface of the meat while keeping the inside pink.
Shellfish and Seafood
Bay scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
Feathered game
Young partridge with fondant potatoes
Young Partridge : under 8 months old.
Fondant potatoes : potatoes braised in a white stock (veal and/or poultry broth combined with vegetable stock) with butter.