Pike forcemeat. Boned and skinned pike minced (US: ground) with panada, egg whites and beef suet.
A dish from Savoy of potatoes cooked with cream, eggs and bacon and with dried pears and prunes.
Stuffed
A dumpling from Poitou which may either be poached or sautéed.
Chicken stuffed and cooked in the style of Berry.
A pâté made with cabbage, spinach and sorrel, wrapped tightly in cabbage leaves and poached in a bouillon.
A large galette or open tart from the Auvergne containing sausage, sorrel, onions, eggs and white wine.
A place to buy fattened duck or goose or their foie gras.
