Potatoes are sliced, covered with cream and baked until the surface has browned. Cheese and eggs are sometimes added. It is similar to gratin franc-comtois.
Au gratin. A dish which is grilled or baked in the oven to provide a bubbling brown crust, often with the addition of cheese or breadcrumbs. The very thought of something cooked au gratin gladdens my heart on a cold winter's night.
A clear soup made with port with beaten eggs, topped with cheese and browned under the grill until brown and bubbling. This soup does not contain onions.
Sliced potatoes baked with cream and browned on top. Cheese and eggs are sometimes added. It is similar to gratin dauphinoise.
Potatoes are sliced and layered with cheese and eggs, covered with beef stock and cream and baked until the surface has browned.
Rose hip. Used in making scented preserves, jellies and syrups.
"Scrape straw." A small brick of triple cream cheese made with cow's milk with a rich and creamy paste and white penicillin rind. It is ripened on straw, leading to its name. It has been made in Seine-et-Marne in Île-de-France since the 1970s from pasteurised milk. It contains rather surprisingly little fat for a triple cream cheese at 37% total fat. The curds are uncooked and unpressed. It weighs 180 g (6.35oz).
