A mixture often made in homes in the Lyonnais, consisting of fromage blanc mixed with herbs, particularly garlic, and given texture by the addition of vinegar and white wine, perhaps a little oil.
"To clarify." To remove all the solids and unwanted fats by skimming or by capturing with egg whites. The result should be a perfectly clear liquid or butter.
A name for shad. A family of white, migratory fish. The shad is a bony, tasty, oily fish similar to herring, which travels up rivers in spring and is found in deep lakes. In France it is found in the Gironde where it is often grilled over vine shoots or stuffed with sorrel, and in the Loire, where it may be stuffed with beurre blanc. The roe is a great delicacy and shad is also used raw in sushi. Members of the family include Allis shad (Alosa alosa) and the smaller twaite shad or gizzard shad (Alosa fallax).
A family of fungi of various colours. They are spindle-shaped capless fungi. Varieties include barbe de chêne and mainotte. They are quite tough and are usually sautéed.
