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Cheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
Sea fish
Shad with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 5 to 6 months.
Mushrooms, Vegetables, Pasta and Rice
Morel and horn of plenty fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
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Pineapple vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Grana Padano
Italy. Po River Valley.
Pressed and uncooked cheese made from raw cow's milk with a natural rind.
Ripening : 9 to 16 months.
Eggs
Eggs Benedict
Two halves of a toasted English muffin topped with fried bacon, a poached egg, and Hollandaise sauce.
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Camisard
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind wrapped in a thin slice of bacon, can be heated in the oven or in a pan.
Dish usually served with a green salad.
Offal and tripe
Veal kidney with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Mascaré de Banon
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.
Sea fish
Sea bass fillets with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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