Brioche dough cooked in dariole moulds, hollowed out and filled with a salpicon of chicken meat mixed with Allemande sauce and decorated with asparagus tips.
Variegated scallop. This is the middle sized, variegated scallop with 30 ribs. The main difference between this and the pilgrim scallop, aside from being smaller, is that it has two cupped shells rather than one flat and one cupped.
"Little oven." This describes any sweetmeat served at the end of the meal. These often take the form of tiny cakes or biscuits (US: cookies), often flavoured with almonds, sweet or candied fruits.
"Little grey." Grey chanterelles. Fluted, trumpet-shaped, wild mushrooms with a ruffled edge, dark grey to black in colour. They are commonly found under pine, beech or birch trees from July until the first frosts and thrive in wet summers. They are usually sautéed in butter with chopped onions, but are not considered as tasty as the horn of plenty, which they resemble.
Literally "little grey". A small, common variety of snail. These are the best and most tender of snails. They should be kept and fed on a controlled diet for a few days to improve their own flavour. This might include anything from barley to vermicelli.
The fairy ring mushroom with white flesh and a pleasing taste. These dry well and have good flavour but must be cooked first.
