Clear stock made from a base of mushroom caps, lemon and butter.

Specially prepared liquor used for cooking white offal (US: organ meat) and certain vegetables. It consists of water, lemon juice, flour and salt, which thickens but prevents discolouration of the dish.

White wine made from black grapes. The term is used in Champagne for wines made solely from the black Pinot Noir, and in South Africa and other countries for still white wines made from black grapes.

The white part of leek.

Filleted fish

Breast of chicken. White meat.

Breast and white meat of chicken. White meat.

A Charentais dish of cuttlefish grilled over coals and then served with butter.

Fillet of turbot

Egg white