Thinly sliced cured beef, similar to bresaola only saltier.
A plate of cold meats such as hams, tongue, beef and so on, sometimes with aspic and gherkins (US: dill pickles), usually served at lunch.
Mixed grill
"Cold plate." An assortment of cold meats, better known as assiette anglaise.
A plate, or serving, of various smoked fish.
An assortment of appetisers or hors d'œuvres served on a small plate.
A selection of several items of cold, salty food cut into thin slices and served together on one plate.
Thirsty. Parched.
A bar of the lowest order - a 'dive'. The word was taken by Emile Zola for the title of his book L'Assomoir, a story of the Parisian slums and the effect of drink, particularly absinthe.
Assorted. Mixed.
