An onion, garlic and milk soup from south western France. It is poured over slices of bread and sometimes includes grated cheese.
Tourmalet is a small drum of semihard sheep’s milk cheese with a hard natural rind and a solid, pleasantly rustic flavour. It is made Aquitaine, Pyrénées Atlantiques. The curds are uncooked and pressed, and the cheese contain 29% fat and is made with pasteurised whole milk. Cheese weigh 0.8 kg (1 lb 11 oz) , with a diameter of 100 mm (4") and height of 100 mm (4"). Affinage is at least three months. Le petit pardou is the cow’s milk version.
Beef cut. Filet mignon. A small, thick, round steak from the thickest part of the fillet. Tenderloin of T-bone steak.
Tournedos larded with Parma ham and stuffed with foie gras, then sautéed. It is served en croûte decorated with julienne of sweet pepper formed into a cross and a brandy sauce.
A nut biscuit (US: cookie), cake or pastry made with marzipan and hazelnuts, pistachios and crystallised fruits (US: candied fruits).
