A copy of Boursin from Périgord. This is a factory-made, soft, round, triple cream cheese made from pasteurised cows’ milk, usually flavoured with herbs or garlic. Also a way of preparing beef.
Beef tartar. This is made from very finely chopped raw fillet of beef mixed with onion, gherkins (US: dill pickles) and capers and formed into the shape of a steak. A depression is made in the top into which a raw egg is broken. It is eaten raw. The meat really should not be minced (US: ground). It is thought to have originated with the fierce Tartars of the Baltic region of Russia who shredded the meat with a knife and ate it raw. Also a type of cheese.
A lattice-work tart made from almond pastry with different jams (US: jellies), fruits and custard placed in the sections.
