A smaller version of Maroilles, a small, slab-shaped cheese from Flanders, with a supple, creamy-coloured interior. It has a strong smell and taste.
A sort of chaudrée, a marine fish soup from Charentes and Poitou. It usually contains sole or plaice, conger eel, potatoes, garlic and white wine. The fish and vegetables are frequently eaten as the main course after the broth has been served as a soup.
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.
A batter pudding from the Auvergne containing black cherries (US: bing cherries), rather like clafoutis.
A Béarnaise white (uncooked) or roasted maize flour and milk porridge, savoury or sweet, often made into fritters. It can be cooked with vegetable stock until thick, cooled, sliced and then fried. In Poitou this is a large biscuit (US: cookie) made from a shortbread-like dough.
