A large, slab-shaped, smooth cheese made with cow’s milk. It has a washed, ochre yellow rind and is made in Brittany. The paste is uncooked and pressed. This piquant cheese is at its best from May to February. It contains 40-45% fat (dry).
Atherine, Mediterranean silverside or sandsmelt. A common Mediterranean marine fish, usually deep-fried, it is a small, silvery fish similar to the argentine. When tiny it is treated in the same way as whitebait.
Yellow sweet clover, bird's foot trefoil. A leguminous plant the leaves and flowers of which, when dried, have a pleasant aroma. This delicate herb is high in carotene and vitamin C. In order to preserve its fragrance, it should never be more than briefly parboiled. Can be used in marinades, for flavouring sausages, in salads, custard dishes and clear soups to add aroma. It can be used to stuff rabbit. In Switzerland, it is used to make herbal tea. Some cheeses, notably the German cow’s milk Schabzieger and curd cheese, Gruyère and green cheese are flavoured with the yellow flowers.
Cantaloupe melon, a type of melon, from Italy. It is small and spherical with a rough surface with a raised pattern and on which there are the marks of segments. It has a small central cavity which is filled with a mesh of small seeds. Principle types are Ogen, Charentais, Tiger and Sweetheart. It is also known as rock melon.
