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Meal families
Pork
Diots with polenta
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
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Andouillette sausage with fresh cream
Sausage cooked with butter and deglazed with cream.
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Ossobuco
Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.
Poultry
Turkey blanquette with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Sunset bay
United States. Oregon.
Soft-ripened pasteurized goat's milk cheese with natural rind.
Ripening : 3 weeks.
Main meals
Poutine
Canada. Quebec.
French fries and cheddar curds topped with a brown sauce.
Demi-glace (brown sauce) : reduced sauce made from a brown stock and tomato puree.
Cheeses
Old Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 12 to 18 months.
Cheeses
Coolea Plain
Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 12 months.
Desserts
Kiwi pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSauces
Ivory sauce
Supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
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