A stew of either veal, lamb or poultry with buttered onions, potatoes and mushrooms, "blanketted" with a white sauce made with eggs and cream.
A stew of lamb in velouté sauce, enriched with cream sharpened with a little lemon juice, egg yolks, with onions, potatoes and mushrooms.
A stew of turkey in velouté sauce, enriched with cream sharpened with a little lemon juice, egg yolks, with onions, potatoes and mushrooms.
A celebrated sparkling white wine made from Mauzac grapes using traditional methods. It is said to be the oldest in France, from around Limoux in Aude, near Carcassonne. Not to be confused with Vin de Blanquette, which is a still white wine from the same area.
A stew of veal in velouté sauce, enriched with cream and egg yolks, with onions, potatoes and mushrooms.
Greencracked brittlegill. A variety of wild mushroom which, as its name implies, is a sort of olive green with darker green markings and with creamy brittle gills. Most brittlegills resemble other ones that are inedible and some will cause gastric problems. You can normally detect what type it is by the flavour. A tiny tasting will immediately reveal whether or not it is edible, but it is worth spitting it out immediately if you detect a bitter taste.
A Provençal name for 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.
