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Oven-baked croque-monsieur with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view pairingsSheep and Goats
Lamb irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Sheep and Goats
Roast shoulder of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCheeses
Bayley hazen blue
United States. Vermont.
Semi-hard blue unpasteurised cow's milk cheese with natural rind.
Ripening : 4 to 6 months.
Shellfish and Seafood
Prawns with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
Poultry
Duck a l’orange with dauphine potatoes
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsPizza, Quiche, Tart and Pie
Seafood quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Poultry
Duck pâté with porcini
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Poultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsSauces
Orange sauce
Orange juice with white wine (or poultry or veal stock) reduced.
> view pairings