Desserts
Profiteroles
Small pastry puffs with custard or vanilla ice cream often accompanied with whipped cream.
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Meal families
Sauces
Porcini mushroom cream sauce
Porcini mushrooms and shallots with veal stock, cream and white wine.
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White wine poached pears cassolette
Cassolette : individual container for presenting a dish.
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Manchego viejo
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 1 to 2 years.
Sauces
Montpellier butter
Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.
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Arpéa de brebis
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with washed rind.
Ripening : 4 to 8 weeks.
Beef
Lucullus tongue
Mille-feuille with slices of smoked beef tongue and duck foie gras.
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Mirabelle plum bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Langoustines with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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Chocolate raspberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
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Macaroni and cheese
Cooked macaroni pasta with a cheese sauce, generaly cheddar.
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