Beef
Steak au poivre vert
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
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Meal families
Poultry
Chicken with Comté sauce
Comté sauce : grated Comté with white wine, fresh cream and shallots.
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Braised Seven hour leg of lamb with sweet potatoes
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
Cold starters
Meatloaf with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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Crottin de Chavignol
France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Poultry
Chicken fricassee with cream sauce
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
Cream sauce : béchamel sauce with cream.
Mushrooms, Vegetables, Pasta and Rice
Artichokes pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
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Lamb pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Pork
Braised pork chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Bresse chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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