Woodcock mousse is used to line small moulds which are then filled with slices of breast of woodcock and mousse, chilled and unmoulded, served with sauce chaud-froid and sprinkled with chopped truffles.
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.
Wood avens. Herb bennet. A herb, the leaves of which are used as a salad green. The root tastes of cloves, with which it can be substituted.
Wood avens. Herb bennet. A herb, the leaves of which are used as a salad green. The root tastes of cloves, with which it can be substituted.
Swiss chard. A vegetable with large, dark leaves and fleshy ribs, mainly of a creamy white but sometimes a vibrant red. Leaves are cooked in the same way as spinach. The ribs are peeled and cut into manageable chunks and boiled or added to soups or stews. They are tender when young, stringy when old. The ribs are known as cardes de blette, côtes de blette. In southern France it is sometimes served in a deep pie with apples, pine nuts, raisins and cheese. It can either be served as a dessert or as a savoury depending on the amount of sugar included. It also means bleak, a kind of fish.
A bread roll with dried fruit such as apricots, prunes, seedless raisins and nuts, kirsch and spices in Alsace.
A long, cylindrical, deep purple variety of aubergine (US: eggplant) with slightly greenish flesh from a village of the same name in Provence.
Hogweed. Cow parsnip. The leaves and young stems are used in eastern Europe after fermentation in the production of borscht and it is used in sauerkraut.
