A local Boulonnais name for hake. More commonly the name of a cocktail snack. It is also a variety of pepper.

"Couch." Cocktail snack. A piece of bread or toast of various shapes, spread with a flavoured sauce or butter and topped with a titbit of some kind. Cold canapés are traditionally coated with aspic. A small open sandwich. This is also a name for hake and a variety of pepper.

"Canapés in the style of Basle." Hot canapés of baked toasts spread with a purée of white onion with a thin slice of Swiss cheese on top baked au gratin.

"Canapés in the style of Bayonne." There are two versions of this. Either hot canapés of toast squares spread with chopped Bayonne ham bound with Madeira sauce, sprinkled with cheese and baked au gratin. Alternatively, Bayonne ham thinly sliced and cut to the same shapes as pieces of white bread, garnished with aspic.

"Canapés in the style of Bresse." Hot canapés of squares of toast topped with a slice of fried ham, chicken livers and mushrooms, served with beurre noisette.

"Canapés in the style of the Capucines." Canapés of rye bread spread with mayonnaise, topped on one side with chopped hard boiled egg and on the other with caviar with a small prawn in the centre.

"Canapés in the style of the Danes." A canapé of rye bread spread with horseradish butter and garnished with smoked salmon and herring, topped with salmon roe.

"Canapés in the style of the French." Rectangular canapés spread with anchovy butter topped with a sardine coated with sauce rémoulade and parsley.

"Canapés in the style of Hungary." Canapés of rounds of buttered bread spread with a purée of chicken topped with finely chopped red peppers.

A canapé spread with horseradish and garnished with marinated herring and apple chutney.