Cubed boiled beef with onions, fried in butter, seasoned with paprika and coated with tomato puree flavoured with garlic.

A bland, creamy cheese. It is also a type of gruel.

Buckwheat gruel or porridge from Brittany. It is also a type of cheese.

A sauce of red peppers, garlic and wine for fish in Roussillon, or fish stew.

Roussillon's own version of bouillabaisse or fish stew, blander than the Provençal version.

To boil

To simmer

A freshwater fish stew from western France, usually made with eels or elvers caught in the Poitevin marshes, with red wine, shallots, onions, prunes and garlic.

Kettle

Bouillon is clear stock or broth, especially from a pot-au-feu. Since it is usually used in soups it is not necessarily clarified but the solids are disposed of before it is used. It may be served with fried onions and vermicelli. Such broths are usually cooked for a long time and have good complex flavours. However, there are quick stocks which can be produced with chopped meats with carrots, celery, leek, onions and a clove, boiled gently for 20 minutes. This is still preferable, in general, to a stock cube. A good clarified bouillon is the base for consommé. In the UK it forms the base of beef tea, traditionally used as sustenance for the unwell.