Limpet, a conical, univalve shellfish. These they may be cooked by washing them and then boiling them for about 5 minutes in seawater (or heavily salted water) is recommended. They have a small amount of meat and it is inclined to toughness, like a lot of those things that cling onto rocks. Alternatively the meats can be dug out and used in fish stews or chowders or in sauces to garnish other fish.
A dialect name in the north of France for a tellin or wedge shell. A type of small clam which can be eaten raw..
A Gascon drink made with Armagnac and grape juice. To quote one wensite on the subject: "Among the most famous derivatives of the Armagnac, the Floc de Gascogne (Lou Floc: bunch of flowers in occitan) is sensual, sweet and captivating. It is the result of the subtle combination between charming fresh grape juices and strong young Armagnacs born in the property. Floc de Gascogne develops much seduction, with its young and fruity flavours. It is consumed in the year following its acquisition, at the time when its freshness in mouth is at its apogee".
'Fish flakes'. White fish, usually cod or haddock, filleted, cooked and then flaked and usually tinned (US: canned).
A 70 cl bottle used for wines in Alsace and for export to everywhere except the United States and Canada.
"Ox liver." Beefsteak mushroom. It may be sliced and fried like liver, or eaten raw with a salad, when it should be cut into thin strips, soaked in salted water, drained and then dressed with a vinaigrette.
