Serve at:
10-12. °C Sauces
Americaine sauce
Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view the mealMeal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 285meals
Meal families
Cooked meats
Andouillette sausage with fresh cream
Sausage cooked with butter and deglazed with cream.
> view the mealEggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
> view the mealPizza, Quiche, Tart and Pie
Bacon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Shellfish and Seafood
Bay scallop with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
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Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view the mealBeef
Beef carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealCheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Sauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealCheeses
Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Sauces
Black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view the mealVeal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.