A dish of chicken baked with puréed vegetables including artichokes, carrots, turnips, served with sliced truffles and Madeira sauce. It is named after a Russian Prince.
"Semi-sweet." A type of smoked herring from Picardy, rather like a bloater, eaten raw. It is lightly smoked over leaves of hazel and walnut.
"Half glaze." A rich brown sauce of meat stock with added veal stock and espagnole sauce reduced and clarified by the addition of tomatoes, sometimes enriched with Madeira or sherry.
A small round cow's milk cheese with glossy red rind, strong smell and flavour, packed in rushes. It is one of the oldest cheeses of Normandy. It is made by farms and dairies around Lisieux.
