A type of barley. Two rowed barley.

Rolled fillet of fish, especially sole. They can also be paper-thin slices of meat used for wrapping fillings.

Anchovy fillets stuffed and rolled up and served with anchovy butter.

"Headless bird." Beef olives. A thin slice of beef, stuffed, rolled and braised.

Beef olives. Thin slices of veal wrapped around a stuffing and braised.

Blanched cabbage leaves cut into rectangles, stuffed with blanched onions, rice and salad and rolled into paupiettes.

A roulade of pork, filled with stuffing and braised.

Veal olives. Thin slices of veal wrapped around a stuffing and braised.

Slab. Thick slice.

A very strong, spicy cheese similar to Pavé de Moyaux.