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Cooked meats
Andouille
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Offal and tripe
Braised veal sweetbreads with spices
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsVeal
Piccata milanese
Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.
Poultry
Chicken fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsOthers
Crab guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Desserts
Chestnut bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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