Offal and tripe
Veal sweetbreads with financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
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Meal families
Beef
Tournedos Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Offal and tripe
Veal kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
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Braised salmon
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Chicken wings with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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Nancy’s Hudson valley camembert
United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk and cow's cream with a bloomy rind.
Sheep and Goats
Leg of lamb with sweet spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sea fish
Hake fillets with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Chicken supreme with morels and vin jaune sauce
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Cheeses
Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Desserts
Chocolate and pear dome cake
Dark chocolate dome filled with chocolate mousse.
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Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Saddle of lamb in salt pastry crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsShellfish and Seafood
Langoustines with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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