"Dijon mustard." A smooth mustard with the husks sieved out, flavoured with grape juice or white wine. It is made from only brown seeds. It is best for cooking. The best are Grey Poupon and Maille.
The juice of pressed grapes. This is not the grape juice you might drink, but is a stage before the grapes have begun to ferment in the wine-making process.
In the UK mutton is usually the meat from breeding ewes between three and four years old. However, in France, the mouton is the sheep over one year of age, before which it is "agneau". Like the cheaper cuts of beef, it is tough, but worth the extra trouble in cooking it as it has good flavour.
"Mutton in Catalan style." Mutton braised in white wine with ham and vegetables and forty cloves of garlic.
