Sauces
Albufera sauce
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view the mealPhoto by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
Sauces
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view the mealSea fish
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealOffal and tripe
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealPoultry
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
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Supreme : boneless chicken breast with the flesh from the wings.
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Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view the mealCold starters
Starter made with coral and lobster coulis in jelly.
> view the mealShellfish and Seafood
Newburg sauce : lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.
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Cream sauce : béchamel sauce with cream.
> view the mealSea fish
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view the mealCheeses
United States. Connecticut.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.
Shellfish and Seafood
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealShellfish and Seafood
Newburg sauce : lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.
> view the mealCold starters
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.