Cream flavoured with vanilla or a liqueur and whipped until it stands up in stiff peaks. It may be used in pâtisserie or served with fresh fruit. The royal dairy was at Chantilly, hence the name.
A small drum or cylinder of soft cheese made with cow's milk as a copy of Camembert. It has a cracked white paste and a downy white penicillin mould rind. It is made in dairies around Chaource in Champagne. This cheese is at its best from July to November, is made with raw, whole milk and contains 50%(19%) fat. The curds are uncooked and unpressed. It is found in the following dimensions: 9 or 11 cm diameter x 5-7 cm, weighing 250 g (9 oz), 450 g (1 lb), or 600 g (1 lb 5 oz). Affinage is from 2-8 weeks resulting in a rich, fruity cheese with a mushroomy flavour which is traditionally eaten after meals with a glass of champagne. (AOC-1997).
Raw garlic cut and rubbed onto a crust of bread which is then tossed with a salad to impart the flavour of the garlic.
"Chinese hat." Limpet, a conical, univalve shellfish. These they may be cooked by washing them and then boiling them for about 5 minutes in seawater (or heavily salted water) is recommended. They have a small amount of meat and it is inclined to toughness, like a lot of those things that cling onto rocks. Alternatively the meats can be dug out and used in fish stews or chowders or in sauces to garnish other fish.
