A stew, usually of feathered game such as pigeon or partridge, cooked very slowly with small onions and mushrooms.

"In the style of Comtat Venaissin"

"In the style of the countess." Studded with truffles and garnished with braised lettuce, veal quenelles and demi-glace, for cuts of veal or beef.

"In the style of Franche-Comté"

"In the style of Concarneau" in Brittany.

"In the style of concord." A dish, usually a large joint of meat, garnished with peas, carrots and mashed potatoes.

A garnish of French beans, carrots, puréed potatoes and demi-glace sauce.

With rectangles of bacon and lentil purée, usually served with joints of meat.

"In continental style." A garnish of artichoke hearts and lamb's kidneys with demi-glace and Madeira sauce, for tournedos and noisettes.

"Shell." Shell. Served, and often cooked, in a shell, generally their own. Egg shell.