Serve at:
12-14. °C 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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This wine is paired well with 234meals
Meal families
Cold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
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Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
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Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Bay scallop skewers with coral sauce
Coral sauce : roe of scallops mixed with fresh cream and spices.
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Bay scallop with braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Bay scallop with garlic butter
Garlic butter : butter with garlic.
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Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Mushrooms, Vegetables, Pasta and Rice
Black truffle turnover
Puff pastry containing lightly-cooked duck foie gras with black truffle wrapped in prosciutto and flavored with Armagnac, Cognac or Madeira.
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Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
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Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
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Bouchée à la reine
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.
Pork
Boudin blanc
Boudin blanc : white sausage made of white meat with milk instead of blood.
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