"Rabbit in the style of Provence." Rabbit stewed in white wine with garlic, mustard, tomatoes and herbs.
Rabbit casseroled in red wine or cream sauce, the sauce enriched with the blood of the animal, making it thick and highly colored. In the Nivernais it is likely to be rabbit, and in Berry chicken.
"Scraper." A cheese fondue from Savoy and Valais, prepared by slowly melting a whole local cheese, such as Bagnes, by slicing it in half and placing it in front of the fire and scraping off the melting bits to eat with cold meats, pickles and boiled potatoes.
La Ratte is a second early potato with yellow skin and waxy, creamy flesh. It is excellent in salads or steamed and served hot or sautéed and holds its shape in stews.
