An apéritif is a drink, perhaps flavoured with roots, herbs or bark, served before a meal to stimulate the appetite, usually somewhat sweet or mildly bitter.
A tiny cheese made of goat’s milk in spring, a mixture of goat’s and cow’s milk in summer and cow’s milk only in winter. It is made on farms in Burgundy.
Onos, rockling. A small Mediterranean fish, the largest of which are prepared in the same way as whiting.
A name in Nice and Touraine for lovage. A large unwieldy herb. Pick the stems off the leaves, tie them and hang them to dry for about 3 days. When crisp, crumble the leaves and store. Good in hotpots. Lovage seeds are used mainly in Indian cooking, and are from a plant of the caraway family. The greenish-brown seeds are a little larger than celery seeds and have a strong aroma of rather coarse thyme. All parts of the plant can be used.
An old, very small, hard, crisp, slightly ribbed western European apple, apparently found in the forest of Api in France and having yellow skin blushed with red, and tart flavour. It was recorded in France as early as 1628. It is the same thing as the Lady Apple of North Armerica. It is a late-season apple, harvested from mid-October in South-East England, is stored and is at its best from December to April.
A very small, western European apple with yellow skin blushed with red, crisp flesh and sour flavour. It has a distinctive shape. When cut open the cross section resembles a five pointed star with rounded points. It is a late season apple, harvested from mid-October in South-East England.
A small apple with dark reddish-brown flush and white crisp flesh, similar to Api. Recorded since the late 1700s. It is a late-season apple, harvested from mid- to late-October in South-East England, and may be kept until April.
