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Meal families
Sea fish
Hake with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsPork
Currywurst
Germany. Berlin.
Pork sausage cut into slices and seasoned with curry ketchup.
Served with bread rolls (Brötchen) or with french fries.
Sheep and Goats
Braised saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Sea fish
Goujonnettes of sole with lemon
Goujonnette : small fish fillet cut on the bias.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
Main meals
Chicken gumbo
United States. Louisiana.
Gumbo : vegetable stew (celery, onion, pepper) with a thick and very fragrant broth to which seafood (usually crab, shrimp or lobster) or meat (quail, duck, chicken and smoked meat : andouille, ham, sausage) is added at the end of cooking.
Usually served with rice.
Desserts
Apricot charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsCheeses
Edam demi-étuvé
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 4 months.
Cheeses
Brie de Meaux
France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.
Pizza, Quiche, Tart and Pie
Green asparagus quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cheeses
Medium-old Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 6 to 12 months.
Game animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.