Our food list :

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.

Brandade : mixture of fish and olive oil.

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

United Kingdom. Wales.

Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.

Ripening : 10 to 18 months.

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.

Served chilled with the Carry.

Darne : cross-section of one inch in thickness, including the backbone.

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

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).

Italy.

Crudo : a raw fish or seafood dish, usually simply seasoned with a mix of citrus (lime, lemon, grapefruit…) and olive oil, salt, citrus juice (lemon, lime), and vinegar.

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Parsley sauce : parsley, lemon juice and olive oil or butter.

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

Mutton stew with turnips, onions and potatoes.

Slice of ham around an egg in jelly made from a meat stock or consommé.

Jambonneau : small ham or boneless shank.

Can be breaded and eaten cold with a salad.