A local name for sturgeon in Bordelais and Charentes.

A local name for sturgeon in Bordelais and Charentes.

Sliced and marinated sturgeon, with the gut, in white wine and herbs, and then stewed.

A raisin brioche from la vallée de la Roya near Menton.

A soft cow's milk cheese coated with broken walnuts.

"Creaming." Usually applied to Champagnes which are more creamy than sparkling. However, when describing wine other than Champagne, the term means that it, often a good quality wine, really is sparkling.

A sparkling white wine of Alsace.

Cream, single or double. Cream from milk.

Purées are the basis of many soups. A vegetable soup may be slightly thickened by the use of ingredients such as potatoes, toast or rice. These may be transformed in to a velouté by replacing these thickening agents with velouté sauce or into a crème by replacing them with béchamel sauce and finishing with cream.