A garnish for large joints of meat of small rice croquettes, rather like risotto pancakes, puréed flageolet beans and pommes de terre noisettes.

"On a spit", classically roasted over coals. Broche is the spit.

"In the style of Brussels." A garnish for small joints of meat of braised Brussels sprouts, chicory (US: Belgian endive) and château potatoes with Madeira sauce. It also describes a garnish of asparagus, butter and egg sauce.

"In the style of the woodcutter"

"In the style of a buffet"

"In the style of Cahors"

Artichoke hearts stuffed with truffles and mushrooms purée with sauce Madeira used as a garnish for grilled meats.

"In the style of Calais" in Picardy.

"In the style of the Camargue." Cooked with tomatoes, garlic, herbs, black olives, a piece of orange peel and wine or brandy.

A garnish of truffles, foie gras, crayfish tails, mushrooms, frog’s legs, mussels and so on, with sauce beurre blanc for large fish like turbot. Named after Napoleon’s archchancellor, who died from overeating.