A fresh, cow's milk curd cheese made in homes in Lorraine.
Torsk or tusk; a rather slow-moving and solitary member of the cod family.
This describes cheeses which are brushed during ripening.
The husk of a nut and an abbreviation for brou de noix.
Rice and cabbage soup with vermicelli from Cerdagne in Roussillon, cooked in the liquor left over from cooking black pudding (US: blood sausage).
A sweet green walnut liqueur flavoured with cinnamon and nutmeg.
An old term for broth or soup. It now means a weak or coarse soup or stew.
A Provençal stew of beef and onions, with vinegar, gherkins (US: dill pickles) or capers and anchovies.
Scrambled eggs. Any sort of mushed up dish.
