A large joint comprising the saddle and both hind legs, including both back ends of lamb.

A baron of lamb roasted and served with fried tomatoes and chestnuts.

Baron of beef. A beef cut. A very large joint comprising both sirloins joined together at the backbone.

A baron of young rabbit consisting of the saddle and both legs..

A wheel of semihard cheese made with cow's milk, similar to Esbareich. It has a supple, elastic paste with lots of small holes and a washed natural rind. It is made on farms in Roussillon, Midi Pyrénées, south west of Toulouse. This cheese is at its best in autumn (US: fall) and winter, although it is eaten all year round, is made with raw, whole milk and contains 40-50% fat. The curds are uncooked and pressed. It may be found in the following dimensions: 19 cm (7½ ) diameter x 7 cm (2½ ) deep, weighing around 2 kg (4½ lbs). Affinage is at least 6 weeks.

"Little boat." Barquettes are small boat-shaped pastries about 2 inches (5 cm) long, which can be made from puff pastry, short pastry, rice, semolina or vegetables. They can have either sweet or savoury fillings and are often served as appetisers. It also refers to the tin in which they are cooked.

Small, boat-shaped pastries filled with seafood mixed with white sauce.

Small, hot, boat-shaped pastries filled with diced vegetables bound with béchamel sauce and garnished with asparagus tips.

Small, cold, boat-shaped pastries filled with fish mousse and garnished with cooked oysters.

Small boat-shaped pieces of cucumber, cooked and stuffed with a purée of smoked salmon, smoked herring and hard boiled egg, topped with grated horseradish.