Our food list :

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Galantine : mixture of meat and bacon sliced or chopped then boiled.

Rabbit stew with white wine.

Rabbit stew with red wine.

Mustard sauce : hollandaise sauce with mustard.

Cream sauce : béchamel sauce with cream.

Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.