Red banded sea bream. Good baked, but needs added oil or bacon to prevent it from becoming too dry.
A large, ancient, semihard, blue cheese of cow’s milk with a little added goat’s milk. It is a loaf-shaped cheese with a fine, pale crust and a spicy flavour. It is made in dairies in the Sassenage region of Dauphiné and is similar to Bleu de Gex-Haut-Jura. (AOC).
Rabbit marinated for a day in vinegar with onions, garlic, carrot, celeriac, juniper berries, peppercorns, bay leaves, thyme and parsley. It is then fried and casseroled with liver, red wine and stock flavoured with anchovy fillet and thyme.
A sauce is a liquid, such as a reduced stock, thickened with any of a number of additives, such as flour or blood, a roux or beurre manié, flavoured appropriately for the food with which it will be served. It can be either sweet or savoury.
A sauce made with butter, egg yolks, lemon juice and usually white wine and vinegar flavoured with mustard powder. Effectively a hollandaise sauce flavoured with mustard.
There are two versions of this. Either a sauce of tomatoes, onions and peppers, stewed in white wine and seasoned with garlic, parsley, bay, thyme and paprika. It is then reduced and combined with a demi-glace. Alternatively it can be a demi-glace sauce seasoned with cayenne pepper, with Madeira, onion rings and chopped truffles.
