"Breast." Beef cut. A good lean shoulder cut from between the flank and the brisket, suitable for braising and pot roasting. Actually poitrine indicates the breast of either meats or poultry or game.
"Breast of mutton stuffed in the style of Ariége." Breast of mutton stuffed with a mixture of diced ham forcemeat with breadcrumbs and garlic, braised with white wine and potatoes and commonly served with stuffed cabbage.
Breast of mutton casseroled with carrots and onions, then grilled and served with sauce à la diable.
Cured loin, the sides and back of the pig, which has been dried, steamed and smoked. Ham is the thigh, removed and cured separately. Bacon which is cured, but not smoked, is called "green", "fresh", "white" or "plain". It has a white instead of a brown rind and a milder flavour than smoked bacon. A side of bacon from which slices are cut in a shop is called poitrine fumée.
