Onions stewed in butter with haricot beans (US: navy beans), served with chopped parsley.

Dried white haricot beans (US: navy beans) cooked with a piece of bacon which is then diced, mixed with the beans and served with tomato sauce.

Red kidney beans cooked in red wine and water with browned button onions and tiny boiled carrots, drained and added to sautéed diced bacon. Thickened with beurre manié.

Cornflour (US: corn starch). Finely powdered maize kernels. It is an excellent thickening agent.

A Raclette-type cheese.

The largest of the divisions of the vineyard area of Armagnac. The best quality comes from Bas-Armagnac and Ténarèze. The best quality comes from Bas-Armagnac and Ténarèze, although the biggest of the producing zones is Haut-Armagnac.

"High cuisine." Classical French cooking, usually very rich and, consequently, quite expensive.

Haute Loire is a department in Auvergne.