Bullfinch
A large variety of mussel cultivated at Bouziges in the Basin de Thau in Languedoc. It is most often eaten raw and served with vinegar and shallots.
A village in Champagne where still red wine is made.
Tripe
A fresh, cow's milk curd cheese made in homes in Lorraine.
An orange-flavoured génoise layer cake.
Bruised barley, used in brewing.
Braising
Charcoal. Embers. Sur la braise (les braises) used to mean cooked on embers but is now more likely to mean braised.
Braised
