Bael fruit; a close relative of the citrus. The fruit is about the size of, and has the appearance of a greyish-yellow orange with a thin woody rind. The floury pulp is pale orange in colour and has numerous seeds. Dried slices are soaked and boiled and the resulting liquid sweetened and drunk. Used for medicinal purposes.
Rounds of sponge filled with cream beaten with gelatine to create a texture similar to marshmallow. The cake is decorated with strawberries, flavoured with kirsch and topped with a thin layer of pale green marzipan.
A crusty loaf coated with olive oil, the bread scooped out and stuffed with a mixture of chopped hard boiled eggs, anchovies, tomatoes, onions, red peppers and olives, all common Provençale ingredients. These are prepared all along the Riviera for people to eat on the beach. The sandwich is then pressed.
A wheel of firm cheese made with cow's milk. It has an elastic, golden paste with a few small holes and a rough, natural brushed rind with no cracks. It is made on farms in the Bagnes valley in Valais. The raw milk is at its best from summer to winter and contains 45% fat (dry). The curds are cooked and pressed. It may be found in the following dimensions: 35-40 cm (14-16") diameter by 7-8 cm (2½-3½") deep, weighing 5-10 kg (11-22 lb). Affinage is anything from 3-6 months. It has a fruit flavour and is a good table cheese as well as commonly being used to make raclette.
A wheel of firm cheese made with cow's milk. It has an elastic, golden paste with a few small holes and a rough, natural brushed rind with no cracks. It is made on farms in the Bagnes valley in Valais. The raw milk is at its best from summer to winter and contains 45% fat (dry). The curds are cooked and pressed. It may be found in the following dimensions: 35-40 cm (14-16") diameter by 7-8 cm (2½-3½") deep, weighing 5-10 kg (11-22 lb). Affinage is anything from 3-6 months. It has a fruit flavour and is a good table cheese as well as commonly being used to make raclette.
"Wand." The baguette is a crusty, long thin white loaf introduced to France through the Austrian embassy. It is also a baguette-shaped, salami-like sausage.
