Intestines or tripe of a goose cooked in its own blood and Madirans in the Chalosse region in the Landes, Gascony. It is eaten on bread fried in goose fat and served with slices of lemon.
Belica. A small freshwater fish,up to 5" (12cm) found in the North-East of Franceand of the same family as minnows and carps. It is easy to mistake for ablette and with a young gardon.
"Kingfish with devil's sauce." A kingfish scored, coated with flour and brushed with oil, grilled and served with sauce diable.
A kingfish scored, coated with flour, fried in butter with capers and chopped parsley, a little tomato sauce and lemon juice and finished with beurre noisette.
Bleak, a small, elongated, white-fleshed fishof the same family as minnows and carp, abundant in lakes and quiet waterways. Its scales, which are thin and silvery, come away easily. The flesh of the pond bleak is of poor quality but that of the river variety is fairly good, although it is full of little bones. It is about 15 cm (6 inches) long and invariably served fried. It may also be called able though this is actually a different fish. May be mistaken for the able or gardon.
"Abundance." A wheel of firm, smooth cheese with a buttery, nutty flavour, made with milk from Abondance cows with milk also from Tarine and Montbéliarde cows. A single cheese of 21 lb (9.5 kg) takes 10 litres (20 pints) of milk. It has light yellow paste and a smooth brownish-grey, natural, washed rind. It is made in dairies, as a farmhouse cheese, in valleys of the Dranses, and industrially in Savoy in the Alps, near the Swiss border. This traditional cheese is at its best from July to November (US: fall), is made from raw whole milk and contains 40-48% fat (dry). The wheel usually weighs in at 12 kg (15-22 lb). Affinage is at least 90 days. Farmhouse cheeses have an oval, blue casein label, while other types have a square label. Abondance cows also contribute milk to the other great cheeses of the area: Reblochon, Tomme de Savoie and Beaufort. It is an excellent melting cheese, which can be used in the same way as Raclette. The rind is not eaten. (AOC-1990). This really is one of my favourite cheese. The cows munch the grasses and meadow flowers of the Haute-Savoie and I imagine their great contentment as I eat this wonderful cheese.
