A small citron cake, a speciality of Castelnaudary, where the town’s pastry cooks make it for Easter.
A deep red sauce made with red peppers, garlic and wine and served with snails and fish in Roussillon.
"Matchsticks." Puff pastry strips, cut into "matchsticks"and baked. They are often spread with forcemeat or flavoured butter and topped with savoury titbits, such as anchovies, cheese, olives or shrimps and served as appetisers. It is also the name for fried matchstick potatoes. Can also be spread with royal icing, baked and served as little cakes.
Puff pastry "matchsticks"baked with an elaborate topping of chicken, cockscombs and kidneys with finely diced mushrooms.
Puff pastry "matchsticks"baked with a topping of crayfish butter with a fish filling, garnished with truffles.