Semolina ring with fruits. A ring of semolina with candied fruits turned out onto a dish surrounding poached fruits in a vanilla syrup, served with a hot fruit sauce flavoured with kirsch.
A ring of creamed fish is poached and turned out onto a plate surrounding a shellfish ragoût mixed with Normandy sauce. Fried smelts are then added. Finally, some poached fillets of sole are laid on the top, garnished with poached oysters and slices of truffle.
A ring of veal forcemeat consisting of brains or bone marrow arranged around a plate surrounding a heap of scrambled eggs flavoured with diced truffle and Parmesan cheese.
A ring of veal forcemeat consisting of brains or bone marrow arranged around a plate, or duchesse potatoes, surrounding a heap of scrambled eggs flavoured with diced truffle and asparagus tips and Allemande sauce. Alternatively they could be flavoured with crayfish tails, shellfish, mushrooms.
A Mediterranean fish stew, generally including a mixture of small, firm, white fish and onions, celery and garlic, boiled in white wine with herbs and diced potato. Served with aïoli it is poured on slices of bread. Unlike bouillabaisse, this should not have saffron among the ingredients.
Beurré Bosc. A medium-sized winter pear with a long, tapering neck. It has golden, russet skin and juicy, slightly tart flesh which is creamy-white with a pink or yellow tinge and a sweet, buttery flavour. It holds its shape well when it is poached.
Small soft cheeses made with goat's milk macerated for three months in earthenware pots containing a mixture of olive oil, white wine, marc or eau-de-vie and herbs. These cheeses all have a natural rind and are steeped in this mixture in homes throughout Bas Vivarais, eastern Languedoc. They are at their best in late autumn (US: fall) and winter and and contains 45% fat. They have a very strong flavour.
