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The browning of the onions and a good beef stock are the important parts of this recipe. This soup is best made and served immediately. Any leftover stock can be frozen for several months.
With the onion soup, I would go for a cool French Muscadet or a New Zealand Sauvignon blanc.
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Gravy beef /Garlic /Bread /Red wine /Flour /Oil /Butter /Water /Peppercorns /Parsley /Bay leaves /Onion /Parmesan cheese / |
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In this recipe, crepes are offered as a dessert, with sugar accompanied by an ice cream. Apple cider goes best with crepes and sugar. Could also try matching sweet crepes with a bubbly such as cremant from Alsace or a Canadian ice wine. |
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Flour /Eggs /Oil /Milk / |
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Quiche Lorraine is a pastry originating from the region of Nancy in eastern France. A small wedge of quiche can be served warm, hot or cold as a starter with a light salad. Drink with a fresh chardonnay wine from Maconnais, such as a Pouilly fuisse or a Montagny. |
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Flour /Butter /Egg /Lemon juice /Onion /Bacon /Cream /Milk /Cheese / |
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Reverse each dish into a plate just before serving showing a layered pate of crab over the avocado base. Garnish with lemon and avocado slices. Serve with a fresh Alsace Riesling. |
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Lettuce /Garlic /Avocado /Cream cheese /Crab /Mustard /Lemon juice /Tomato paste /Cream /Mayonnaise /Milk /Flour /Butter /Tabasco / |
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Combine extra butter in a bowl with breadcrumbs and cheese. Spoon scallops and mushrooms into individual heatproof serving dishes; sprinkle with shallots. Spoon sauce over the scallops, sprinkle with breadcrumb mixture, place under heated grill until breadcrumbs are golden brown. Serve with a cool Chablis or Muscadet. |
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White wine /Scallops /Parmesan /Breadcrumbs /Lemon juice /Cream /Milk /Cornflour /Butter /Chicken stock /Water /Mushrooms /Shallots / |
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