Glossary C
Choucroute refers to an Alsatian specialty which is very similar in taste with Sauerkraut from Germany. It is made from shredded cabbage fermented in salt water over a period of time. It is cooked with a Riesling white wine from Alsace, potatoes and other spices.
Choucroute may be served either hot or cold. Most ofte, it is heated briefly in pork or goose fat, and then stewed in white wine or kirsch with chopped onions and some juniper berries.
It is served as a side dish and there is a dish called
Choucroute Garnie which is Choucroute served with potatoes, very thick slices of bacon and other smoked and salted pork meat, sausages, and many others
Consomme a la Colbert refers to a consomme which is garnished with lettuce, celery, Jerusalem artichokes and button onions.