Greencracked brittlegill. A variety of wild mushroom which, as its name implies, is a sort of olive green with darker green markings and with creamy brittle gills. Most brittlegills resemble other ones that are inedible and some will cause gastric problems. You can normally detect what type it is by the flavour. A tiny tasting will immediately reveal whether or not it is edible, but it is worth spitting it out immediately if you detect a bitter taste.
A soft, elastic cheese made with cow’s milk. It has a strong flavour and is made in Anjou. This industrially made cheese is eaten all year round and is made with pasteurised milk, having 40% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions: 9 cm ( 4") diameter x 2.5 cm ( 1") deep, weighing 170-200 g (6-7 oz). Affinage is usually 1 month.
The nom de plume of Maurice Edmond Sailland who lived from 1872 to 1956. He was the author of the 32 volume La France Gastronomique and was the founder of the Academy of Gastronomes. He came from Anjou and wrote in praise of its wines and cuisine, developed an interest in regional cuisine. He was also responsible for the development of the restaurant as we know it today.
Cuvée is as term indicating high quality wines. It represents a blend or special selection of wines. Vin or tête de cuvée in Champagne denotes the very top quality wines made from the first pressing of the grapes, while in Burgundy tête de cuvée indicates the best vineyards, the same thing as "grand cru". Elsewhere, it is less specific, although still indicating high quality. Cuvé can also indicated the amount of wine in a barrel and a limited vintage.
Rose hip. Used in making scented preserves, jellies and syrups.
