A dish from Périgord of loin of pork and pig's trotters baked with garlic and truffles. It may be served hot or cold.

"In a blouse." A food wrapped in some way before cooking. This wrapping might be its own skin, as in potatoes in their jacklets, or a membrane such as caul fat or bladder, or pastry, pancake batter or green leaves such as spinach or cabbage.

"In a blouse." Term used to describe an ingredient or dish in some kind of wrapping, either its natural skin, or with a membrane such as caul fat or bladder, or pastry, pancake batter, spinach leaves, ice cream, potatoes in their jackets, etc.

Cooked in the same way as venison.

Cooked in the same way as venison.

Foods cooked in a small round casserole dish with a lid, famously oeufs en cocotte. However, meats can be braised in these small sealed pots with delicious results.

Foods cooked in a small round casserole dish with a lid, famously oeufs en cocotte. However, meats can be braised in these small sealed pots with delicious results.

"Casket." Pastry cases shaped like caskets. En coffret means enclosed in a pastry case.

"In anger." A method of serving a fish, often whiting, usually with white wine, with the tail inserted in the mouth forming a circle, so that it appears agitated, dipped in egg and breadcrumbs and deep-fried. The fish is served with tomato sauce.

"In anger." A method of serving a fish, often whiting, usually with white wine, with the tail inserted in the mouth forming a circle, so that it appears agitated, dipped in egg and breadcrumbs and deep fried. The fish is served with tomato sauce.