EXPLAINING DISHES 1/ 2/ 3/ crevettes 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 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 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 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 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