A wheel of semihard cheese made with a mixture of sheep and cow's milk. It has a natural rind. It is reputed to be made by only three shepherds in the Vallée d’Ossau in Béarn. This cheese is at its best from Spring to autumn (US: fall), is made with raw milk and the curds are uncooked and pressed. It may be found in the following dimensions: 26-30 cm (10" - 12") diameter x 10 cm (4") deep, weighing 5 kg (11 lb). Affinage is usually 2 months. It has a mild, smooth flavour.
Cooked by slow stewing in butter (instead of frying) or plunging direct into boiling stock without prior browning. This helps to preserve the pale colour of a food, such brains or onions, which would otherwise brown.
Cooked by slow stewing in butter (instead of frying) or plunging direct into boiling stock without prior browning. This helps to preserve the pale colour of a food, such brains or onions, which would otherwise brown.
a name given in some parts of France to bleak, a small, elongated, white-fleshed fish, abundant in lakes and quiet waterways. Its scales, which are thin and silvery, come away easily. The flesh of the pond bleak is of poor quality, but that of the river variety is fairly good, although it is full of little bones. It is about 15 cm (6 inches) long and invariably served fried.
Au bleu describes a method of cooking fish, especially trout by stunning it, gutting it and plunging it into boiling vinegar court-bouillon as soon as it is killed and gutted, making the fish curl a little. It is called "au bleu" because fish cooked in this manner develop a slight bluish tinge to the skin.
Aubrac cattle are mainly found on the pastures of Aubrac in the western Aveyron. They have dark eyes and pale muzzles and wonderful deep honey-coloured hides. These horned cattle are seen grazing from the day of the transhumance until the onset of the cold weather of autumn.
