"Pineapple royal." A pineapple which has had the centre scooped out, chopped and mixed with fresh fruit soaked in kirsch, bordered with chopped peaches and strawberries.
"Pineapple Condé." Pineapple slices poached and served with cold rice pudding, angelica and crystallised fruits (US: candied fruits) served with a hot pineapple sauce flavoured with kirsch.
A pineapple which has had the centre scooped out, steeped in kirsch and maraschino, chopped and mixed with iced fruit bavarois and Chantilly cream. This mixture is then used to refill the pineapple.
A dish consisting of vanilla ice cream with pineapple which has had the centre scooped out, chopped and mixed with wild strawberries, garnished with raspberry purée and pistachios.
A pineapple which has had the centre scooped out, chopped and mixed with strawberry bavarois and Chantilly cream. This mixture is then used to refill the pineapple.
Anchoïade is a paste which is a blend of olive oil, puréed anchovies and garlic, usually served with raw vegetables such as celery or on toast; a speciality of Provence.
"Anchovies in the style of Draguignan." Anchovies puréed with olive oil, garlic, shallots and parsley with the addition of onions and hard boiled eggs. This paste is then spread on fresh bread, dressed with oil and baked.
