Glazed fruit

Fruits which are preserved by placing the uncooked fruit in jars with sugar and water; the jars are then sealed (just like Kilner jars) placed in a stérilisateur, covered with water and then brought to the boil and simmered for a long time to sterilise the jars and cook the fruit. The temperature control and the timing is dictated by the type of fruit or vegetable.

Pochard. A wild duck.

Tufted duck

Smoked, of fish or meat. Feminine is fumée.

A dish from Charentes where food is cooked over pine needles, most frequently mussels.

Bouquet (of wine)

Strong stock, though the word itself means aroma. It is most often applied to fish.