To season
Cooking food in its own natural juices without adding any liquid.
Plate or dish
A plate of cold meats. These may include beef, ham, tongue and other with aspic, garnished with gherkins (US: dill pickles) and cress.
An assortment of cold dishes for a first course.
An informal buffet of cold terrines and meats.
A plate, or serving, of mixed, prepared and cooked pork, hams, sausages, boudins, pâtés, brawns, knuckles etc.
A selection of raw vegetables served with a dip.
A dish of mixed seafood and shellfish, cooked or raw.
Assorted fish platter.
