Circular galettes made with sweet flaky pastry made from cornflour (US: corn starch) and honey, sandwiched together with crème pâtissière or custard flavoured with cinnamon.
"Red algae". Dulse. A reddish-brown seaweed sometimes cooked in the same way as spinach or eaten raw. Found all round the Atlantic coast. Because of its salty tangy flavour it is ideal with a bland dish such as potatoes.
A variety of grape which is used to produce bulk, cheap wine in Algeria, France, Spain and California.
A ragoût of giblets and wings, garlic, herbs, tomatoes and haricot beans (US: navy beans), especially of goose or duck, stewed and served with cep mushrooms and chestnuts in south western France.
A ragoût of giblets and wings, garlic, herbs, tomatoes and haricot beans (US: navy beans), especially of goose or duck, stewed and served with cep mushrooms and chestnuts in south western France.
A fresh, spongy, uncured 'string' cheese made with cow's milk curds taken from the draining tables of Cantal, Salers or Laguiole cheeses The milk comes from Aubrac cows and the cheese is similar to Mozzarella when cooked. It has a white paste and is rindless. It is made in mountain dairies called burons in the Auvergne or industrially. This cheese is eaten all year round and is made with raw or pasteurised milk, having 45% fat (dry). The curds are uncooked and pressed. Affinage is not more than 48 hours. Aligot is frequently served mashed into potatoes, in a dish of the same name. It is often marketed vacuum-packed.
A hearty, warming dish of mashed potatoes with fresh Aligot cheese and often mixed with garlic. This may be made into flat cakes and fried or it may be served cold, though it is generally hot. From the Auvergne and Rouergue.
