Common prawn. A large reddish prawn. These are translucent when raw but become pink on cooking. It is also the aroma of wine, or a sprig or bunch.
A small potato cake from the Bourbonnais made with grated potato mixed with flour and egg whites and then fried.
Bourbonnais is a former province usually equated with the Allier department and parts of Cher, although the southern cantons are sometimes assigned to the Auvergne. It is known for heavy, country-style cooking including thick, root vegetable soups. High quality meat and poultry are produced. Oyonnade and fricassin are particular specialities of the area.
