Beef cut from the breast or lower ribs, between the sirloin and the flank, it is a thick, juicy piece of meat, somewhat like skirt. If from a tender animal, the hampe or onglet may be served grilled or fried, but both are best braised, as in a carbonnade or daube.
A small, round cheese with sharp taste. It is cured in beer. It is made around the town of Bergues in Flanders. It is similar to St-Paulin.
Herring stuffed with the roes and herbs and baked in paper cases.
"Herring in the style of Dieppe." Herring cooked, cooled and served in a marinade.
A name for a sprat in the vicinity of Dunkirk. It is also a name for a sardine.
