Shellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine broth, served cold and topped with mayonnaise, truffle, egg white, chervil and tarragon accompanied by tomatoes stuffed with mixed salad.
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Meal families
Sheep 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.
Game animals
Royal hare
A la royale : long cooked with red wine and Cognac and served boned.
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Pike quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
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Oysters with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
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Meze
Eastern Mediterranean.
Small dishes (ten to a hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or a family meal to accompany alcoholic beverages.
Sea fish
Salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Smokey blue
United States. Oregon.
Semi-soft blue-veined pasteurized cow's milk cheese with a smoked rind (hazelnut shells) with a golden-brown color.
Ripening : 6 months.
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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