A round pork liver sausage containing chopped spinach or Swiss chard, onions, garlic, parsley, bound with egg and wrapped in caul fat. It is served hot or cold in southern France. It is also a variety of olive and one stomach of a calf.
Agar-agar. A gelatine-like product which is extracted from a brownish-white seaweed with thorny projections called tengusa. It is a useful vegetarian alternative to gelatine. It is dried in the sun and then boiled creating a viscous substance which is sold after processing into thin, transparent, white sheets. When dissolved in water it cools to a jelly. It has a great capacity for absorbing liquid. It is available in other forms, of which the most common are bar and powder. Agar-agar sets quickly and does not melt at room temperature. It is used by the Japanese in soups and confections, by the Chinese in yokan and the food industry in everything. It is represented by E406.
A rich game consommé strongly flavoured with roasted quails, the bones of which are added to the clarification. It is served cold in jelly form.
A rich game consommé strongly flavoured with roasted pheasant, the bones of which are added to the clarification. It is served cold in jelly form.
A rich beef consommé flavoured with either fresh or dried, soaked morel mushrooms. It is served cold in jelly form.
