Cher is a department in Berry in Centre.

A cooking fat from Normandy consisting of ⅔ beef suet, ⅓ pure lard, pepper, salt, herbs, onion and garlic. The ingredients are simmered together for an hour then strained into jars for storage. It is also a port in Normandy.

A port in the Manche department of Normandy famous for shrimps. It is also a type of cooking fat.

A Bourbonnais plum or prune pastry or turnover.

Cherie is a small, red variety of potato good in salads and for steaming and also for chips (US: fries).

A French version of English Cheshire cheese, this is round, hard, cow's milk cheese, occasionally called Cheddar in France. It is a hard cow's milk cheese with a smooth paste and thin rind. It is made with pasteurised, whole milk and contains 31% (wet) fat. The curds are scalded and pressed. It weighs 30 kg (66 lb). Affinage is usually 4-8 weeks.

Chub. A freshwater fish with lots of bones and slightly soft flesh.

Horse. Horse meat

A symmetrical arrangement of different components of a dish, by placing them one on another.

A slice of bread and butter or dripping baked with a chicken breast on top. This retains the shape of the breast.