Parasol mushroom. Good baked with butter and garlic, or fried.
A type of Reblochon. A soft, mild, smooth farmhouse cow's milk cheese, from the Col de la Colombière in the Savoy.
A croquette made by rolling a fine meat or poultry ragoût or purée in semolina and Parmesan cheese. It is invariably savoury and is served as an hors d'œuvres.
Russule or charcoal burner, a mushroom that closely resembles other bitter, indedible ones.
A nickname for Livarot, a shallow, round, pungent soft cheese made by farms and dairies. The paste is slightly holey. It is also lemon sorbet with vodka.
"Column." A kitchen utensil used for coring fruits and cutting root vegetables into cylindrical shapes or columns.
Bitter apple. Colocynth. A type of gourd about the size of an orange. It has bitter, spongy flesh and is used as a laxative. It is drought resistant so grows well in sandy places.
Beestings. Colostrum. The first liquid obtained from the mammary gland of an animal after it has given birth. It is particularly rich and creamy and clots when heated. It is used for desserts and puddings. It is sometimes used to make cheeses but is often kept by farmers to help new born animals which are not thriving.
