Brousses are mild, creamy, white, unsalted, fresh sheep or goat’s milk curd cheeses (fromage frais) made on farms from autumn (US: fall) to the beginning of spring. Not unlike ricotta they are sometimes made with whey from cheeses such as Veneco and are unmatured and rindless. Varieties include Brousse du Rove (sheep’s milk) and Brousse de la Vésubie (sheep or goat’s milk). Brousse is served with sugar and fresh cream, with fruit (fresh or stewed) or with vinaigrette, herbs, garlic and chopped onions. The term brousse can describe any cheese made from whey or skimmed milk.
A calf from around 9 - 12 months and living on a diet of grass in pasture. The flesh is redder and stronger in taste than that of agneaux de lait and agneaux de boucherie.
A lamb from around 150 to 300 days, weighing 20 to 30 kg (44 – 66 lbs) living on a diet of grass in pasture. The flesh is redder and stronger in taste than that of agneaux de lait and agneaux de boucherie.
A Béarnaise soup of old leaves of cabbage and sometimes leeks boiled in salted water, with oil and vinegar. This is a Lenten dish.
A Béarnaise dish of old leaves of cabbage and sometimes leeks boiled in salted water, with oil and vinegar. This is a Lenten dish.
During chocolate making broyage is when the mixture is passed through steel rollers like an old-fashioned wringer. The chocolate emerges in paper-thin sheets, crackly and dry. In Switzerland broyage is a flat disc of meringue containing nuts.
From ‘broyé’, "pounded". It is a Béarnaise porridge broth made with white (uncooked) or roasted maize flour and milk It may be either savoury or sweet and can be cooked with vegetable stock until thick, cooled, sliced and then made into fritters. In Poitou this is a large biscuit (US: cookie) made from a shortbread-like dough.
