A light stew of chicken with mushrooms, onions and white Anjou wine and cream sauce.

"Veal fricassée." A light stew of veal sealed and cooked in a velouté sauce.

A light stew of ox tripe, liver and blood. Seems like a contradiction in terms.

A dish of aromatic vegetables, sometimes with bacon, browned in fat and added to soups and stews.

The mesentery of a young goat, rarely a calf, poached with onions, bay leaf, thyme and parsley and then fried in butter and served with a cream sauce.

Chilled beef

To fry

Fried