Perfect for the winter. It is spooned over a fine semolina-like base, called couscous, from which the dish gets its name. A hot, red paste called harissa can e stirred into the broth. A Swiss Alps specialty popular in France, especially in the ski regions. Also a mountain, cheese dish consisting of raking melted cheese onto baked potatoes, pickles, and ham.
Cheese is melted at the table and served on tiny plates.
A Greek casserole dish combining slices of egg-plant, tomatoes, and ground lamb, baked with a bechamel topping. A Portuguese and Spanish dish with a rice base, saffron, pimento, chicken, pork and shellfish, cooked in a special two handled metal pan. Of Alsatian origin, this dish is often served in brasseries as it is a good accompaniment to a strong draft beer. It consists of sauerkraut topped with a variety of sausages, cuts of pork, ham and boiled potatoes. Boiled meat and marrow bone with vegetables in a broth.