The crucian carp is a carp of silvery gold colour, similar to bream in appearance with a disc shaped body. It does not grow to a great size, just over 1.5 kg (3 lb). It is not used much in cuisine except for in that of China, for which it is farmed. It is a bony fish and is traditionally cooked for a long time until even the bones are soft enough to eat.
A cruet is, essentially, a small bottle or vessel with an integral narrow neck and a lip or spout and a stopper. Cruets are now almost entirely related to food and cookery, containing oils and vinegars for use in the kitchen or at the table. They may be anything from crude earthenware to elaborate crystal but will invariably be made of materials which will not be effected by the contents. Cruet sets for the table will be likely to include containers for salt and pepper and they may be highly decorated for formal dining.
Exactly as is found in English-speaking countries, this is also a popular dessert in France, consisting of stewed fruits such as rhubarb, blackberry and apple, or whatever is in season, with a rough topping of flour, sugar and butter, often with nuts as well, baked until the top has become crisp and, yes, crumbly. In France this may also be a savoury dish.
Crystallised fruit (US: candied fruit) is made by placing whole fruit in heated sugar syrup and replenishing this as it gets absorbed. It replaces the moisture form within the fruit and it becomes saturated with sugar, which eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months.
