11461 explaining dishes

EXPLAINING DISHES


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3/ crevettes à l’américaine : (crevettes, laitue, œufs durs, crème fraîche, ketchup, cognac)
It’s a ________salad which ________ s________, l________, h_______-________ ________, fresh
________, a little ketchup and French brandy.
4/ Langue de mouton : (langue de mouton, lard, carottes, oignons, vin blanc et bouquet garni, rondelles de
cornichons)
It ________ of m________ t________ cooked with pork fat, c_______, o_______, white wine and a bunch
of herbs. It is served with s________ gherkins.
5/ Rognons de veau au porto :
It consists of calf’s k_________ cooked with port.
6/ Vol-au-vent : (cervelle d’agneau, ris et rognons de veau, lard, quenelles de volaille)
It consists of puff pastry filled with l________ b________, ________’s ____________ and k__________,
p______ ______ and quenelles of p_________..
7/ Pot-au-feu : (gîte de bœuf, plat de côte de bœuf, jarret de veau, poule, os à moelle, oignons, carottes,
navets, poireaux, céleri rave, p.d.t., cornichons)
It is a kind of _______which contains beef b_________, flat of r______, k________ of v______, h______,
m______________, o__________, c__________, t__________, l_______, c_________, p_________ and
g__________.
8/ Jambon à l’ananas : (jambon, ananas, cerises confites)
It consists of _______ _________ cooked with p____________ and served with c_________
c____________.
9/Jarret de porc aux lentilles : (lentilles, jarret de porc, oignons, chipolatas)
This dish is based on l_________ cooked with k_________ ____ __________, __________ and
o__________.
10/ Osso buco : (jarret de porc, oignons, céleri, vin blanc)

EXPLAINING DISHES –CORRECTION
3/ crevettes à l’américaine :
It’s a mixed salad which contains shrimps, lettuce, hard-boiled eggs, fresh cream, a little ketchup and
French brandy.
4/ Langue de mouton :
It consists of mutton tongue cooked with pork fat, carrots, onions, white wine and a bunch of herbs. It is
served with sliced gherkins.
5/ Rognons de veau au porto :
It consists of calf’s kidneys cooked with port.
6/ Vol-au-vent :
It consists of puff pastry filled with lamb brain, calf’s sweetbreads and kidneys, pork fat and quenelles of
poultry.
7/ Pot-au-feu :
It is a kind of stew which contains beef buttock, flat of ribs, knuckles of veal, hen, marrowbone, onions,
carrots, turnips, leeks, celeriac, potatoes and gherkins.
8/ Jambon à l’ananas :
It consists of pork leg cooked with pineapples and served with candied cherries.
9/Jarret de porc aux lentilles :
This dish contains knuckle of pork, sausages, onions and lentils.
10/ Osso buco :
It is a knuckle of pork cooked with onions, tomatoes and celery in a white wine sauce.