Beef tea. Concentrated meat juice used chiefly as food for invalids, made from diced beef cooked without any water in a bain-Marie.

Beef tea

Beef broth, often from a pot-au-feu, served with quenelles of bone marrow in Alsace.

A vegetable stock prepared by simmering celery, carrots, onions, leeks, a clove or two, a bouquet garni and seasoning.

A broth from Périgord made with beef, calf's foot, stuffed chicken and vegetables such as Swiss chard ribs and stalks and pasta.

A potato and spinach casserole from Marseilles. It contains garlic, fennel and saffron and is topped with fried eggs.

Shaping the dough during baking.

A thick sweet or savoury pancake from Limousin.

A baker, mainly of breads.

Bakery, baker’s shop