Serve at:
12-14. °C Sauces
Albufera sauce
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
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Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 75meals
Meal families
Cold starters
Aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
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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 in white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
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Cold lobster bavarois
Starter made with coral and lobster coulis in jelly.
> view the mealShellfish and Seafood
Crayfish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, stuffed, and poached or braised, serve with a red wine sauce mixed with mushrooms and meat glaze.
Cold starters
Egg in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view the mealPoultry
Fattened chicken in demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view the mealFreshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.