Fillet of beef en croûte. A classic French dish where a fillet of beef is wrapped in pastry and baked.
Beef olives. Thin slices of veal wrapped around a stuffing and braised.
Greencracked brittlegill. A variety of wild mushroom which, as its name implies, is a sort of olive green with darker green markings and with creamy brittle gills. Most brittlegills resemble other ones that are inedible and some will cause gastric problems. You can normally detect what type it is by the flavour. A tiny tasting will immediately reveal whether or not it is edible, but it is worth spitting it out immediately if you detect a bitter taste.
Greencracked brittlegill. A variety of wild mushroom which, as its name implies, is a sort of olive green with darker green markings and with creamy brittle gills. Most brittlegills resemble other ones that are inedible and some will cause gastric problems. You can normally detect what type it is by the flavour. A tiny tasting will immediately reveal whether or not it is edible, but it is worth spitting it out immediately if you detect a bitter taste.
Zabaione sauce. A warm, creamy sauce, known to the French as sabayon, made with beaten egg yolks, sugar and Marsala, other sweet wine or Barolo. It can be either sweet or savoury and served as a sauce in addition to the better known dessert.
