A name in Languedoc for the thin-lipped grey mullet (US: striped mullet). It has a pointed snout giving it the appearance of thin lips, hence its name. It has a golden sheen.
A semihard wheel of cow's milk cheese with a washed rind which was the original of Port-Salut. It is still made in the monastery occupied by the monks who made it at the Abbaye du Port-du-Salut in Entrammes, hence the other name for this cheese. It used to be common across France but is now rare. It was the original trappiste cheese, the recipe then being taken from here to the Abbaye du Mont-des-Cats, where it was perpetuated.
A variety of Saint-Paulin cheese, originally made by the monastery of St Paulin in Maine, now commercially produced. It is a mellow, yellow cheese with an elastic paste with a few small holes and an orange-yellow rind.
Rock oyster with long, deep shells which, on the whole, breed in the estuaries of the Gironde and Charente rivers and are matured at Marennes (see Les Claires). They are sold as Fines de Claires and Spéciales, which are large and Huîtres de Parc which are standard size. It can take two to four years to produce these oysters.
A soup. These may be potage purée, potage velouté or potage crème. A purée refers to the process of reducing a food, such as a fruit or vegetable, to a spreadable form by pounding or the use of liquidiser. Purées are the basis of many soups. A vegetable soup may be slightly thickened by the use of potatoes, lentils, toast or rice. These may be transformed in to a velouté by replacing these thickening agents with velouté sauce or into a crème by replacing them with béchamel sauce.
A soup of chicken giblets tossed in butter, added to a little consommé blanc and bound with egg yolks and cream, garnished with pearl barley and poached chicken livers.
A soup of chicken giblets tossed in butter, added to a little brown consommé and bound with egg yolks and cream, garnished with rice and julienne of celery.
