Chopped lean pork, pork belly and liver mixed with spinach, shallots, garlic, parsley, thyme and seasoning. It is fried lightly, bound with egg rolled into balls which are wrapped in pig's caul and baked with tomatoes, parsley and garlic.
Cairanne is on the southern Côtes du Rhône wine route and is one of the 16 designated communes in Côtes-du-Rhône-Villages which may add their names to the label. Wines labeled simply "Côtes du Rhône" are usually quite acceptable table wines – there are however a number of top quality producers. Wines labeled "Côtes du Rhône Villages" are a significant step up and the best of these are permitted to add the name of the village, like Cairanne and St.–Gervais.
A small container used for baking salpicons, casseroles and so on. It can be made of any material such as earthenware, china, silver or even paper.
Diced lobster and truffles bound with béchamel sauce, mixed with lobster butter and packed into china cases, sprinkled with cheese and baked au gratin.
A box formed from dough filled with strips of cooked celeriac, truffles and hard boiled eggs mixed with mayonnaise.
Beetroot are cooked and cut into large cubes and marinated in vinegar, filled with a mixture of diced pickled cucumber, hard boiled eggs, capers, anchovies and chopped herbs, seasoned with mustard.
Small china cases filled with salade Rachel, a julienne of celery, truffle, artichoke hearts, boiled potatoes and asparagus tips mixed in a light mayonnaise, with strips of chicken, garnished with asparagus tips and truffles.
