"White." An old Belgian white-rooted variety of carrot. It means "white" and everything associated with it.
White. White wine. White of egg. White meat. It can also refer to a stock of water, lemon juice, flour and salt, which thickens but prevents discolouration of the dish. Masculine is blanc. It is also a variety of carrot.
An old name for Calville Blanc d'Hiver, a variety of cooking and eating apple originally recorded in France by Le Lectier as Calville Blanc in 1628. It keeps its shape when it is cooked and is high in Vitamin C. This is a large, yellowish-green apple with very fine flesh which is tender, sweet, juicy and slightly acid. It has white speckles on the sunny side. It is now not very common. It is a late-season variety which is picked from mid- to late-October in South-East England, is stored and is at its best from November to December, mellowing on storage. In the United States it is a mid-season apple. It was first recorded as Blanche de Zurich in 1598.
Bleak, a small, elongated, white-fleshed fishof the same family as minnows and carp, abundant in lakes and quiet waterways. Its scales, which are thin and silvery, come away easily. The flesh of the pond bleak is of poor quality but that of the river variety is fairly good, although it is full of little bones. It is about 15 cm (6 inches) long and invariably served fried. It may also be called able though this is actually a different fish. May be mistaken for the able or gardon.
A dialect name in the north of France for a tellin or wedge shell. A type of small clam which can be eaten raw..
