A name for pré-salé, lamb pastured in salt marshes washed by the sea in the immediate vicinity of Mont St-Michel. The meat is always served young and usually roasted. The grazing is said to flavour the meat which is always salty. This occurs because of a wonderful process called “embruns” by which the wind off the sea blows droplets of salt water onto the grass.
Mayonnaise sauce mixed with chopped gherkins (US: dill pickles), capers, the yolks of hard boiled eggs and herbs.
Some sort of game - or a mushroom? Could you send details (and a picture) to queries@whatamieating.com if you know more?
A disc of soft to semisoft blue cheese made with cow's milk, similar to Saingorlon and Gorgonzola. It has a smooth, creamy, ivory paste with blue veining and a thin white penicillin rind and is foil wrapped and placed in a cardboard box. Since 1950 it has been produced industrially in the Pays de L'Ain in Burgundy. This table cheese is eaten all year round, is made with pasteurised milk and contains 50% fat. The curds are uncooked and unpressed. It may be found a variety of dimensions weighing from 100-500 g (3½-18oz). Affinage is up to three months, resulting in a strong flavoured cheese.
