A large, golden-yellow peach flushed with dark red with deep yellow flesh and excellent flavour. It is firm-fleshed, making it appropriate for baking or poaching and for use in pastries and compôtes.
The name given to several dishes named after an Offenbach operetta. 1) Grilled tournedos garnished with crisp potato straws, watercress and artichoke hearts with sauce béarnaise, 2) A garnish for large joints of meat of grilled mushrooms filled with chopped tomatoes, peas, carrots and potato croquettes. 3) A garnish of asparagus croquettes, truffles, mushrooms for chicken. 4) A dessert of pears served with ice cream and chocolate sauce.
A drum of semihard Swiss Trappist cheese made with cow's milk, similar to Gruyère in flavour. It has a buttery ivory paste and a brownish rind. This was served to me at the Hostellerie Plaisance in St-Emilion using a circular cutter. The cheese was placed onto a central spindle and a handle attached to this spindle. As the handle was turned a cheese wire was pushed around the perimeter of the cheese. A series of frilly shavings of cheese appeared which looked almost like chanterelle mushrooms. (PDO).
This refers to a fish which is fried in butter and served with beurre meunière with lemon juice and parsley.
Sautéed chicken breast garnished with asparagus tips, mushrooms and truffles and served with suprême sauce.
A large variety of apple with a yellow-orange blushed skin.
An area near Nice above the Var valley, making fine red, white and rosé wines in small quantities. The reds and rosés are made from Folle and Braquet grapes and the whites are made principally from the Rolle, Roussane, Clairette and Chardonnay grapes, but other varieties can be included. Wines are recorded as having been made in this area since 4 BC.
