Serve at:
15-17. °C Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Meal and wine pairing
Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 20meals
Meal families
Consommé and Soup
Borscht
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Rabbit
Braised rabbit
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCold starters
Chicken aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view the mealSauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view the mealBeef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view the mealCold starters
Ham in aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
> view the mealEggs
Quail eggs with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view the mealCheeses
Tarentaise cheese
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 9 months minimum.