"Chicken in the style of Vichy." A young chicken stuffed with foie gras, truffles and ham and braised with cream sauce.
A pyramid of soft, fine-textured, moist goat’s milk cheese with a rind of natural mould and a complex flavour. It may have a coating of charcoal. Nicknamed Pyramid or Eiffel Tower. (AOC). It is said that Napoleon, on returning from the Battle of the Nile, where he was defeated by Nelson, saw the more traditional pyramid of a Puligny-Saint-Pierre cheese which, reminding him of the Pyramids and his defeat, he promptly truncated with his sword, resulting in this Valençay cheese. The Cambridge Cheese Company have now recreated the Puligny-Saint-Pierre, giving it the name 'Nelson's Glory.
Small, pale-coloured octopus with curled tentacles which is boiled and served whole, perhaps with oil and vinegar.
A dish from the Auvergne made in a number of different ways, depending on the household. The recipe consists of poultry, preferably guinea fowl, roasted, halved, and just a half of the bird boned and the meat finely chopped. This might be replaced with ham or bacon. This is mixed with sautéed chard, parsley and shallots and combined in an eggy batter mix enriched with cream. To this prunes are added and then the whole thing is poured into a mould and baked in a bain-marie. It has a slightly soufflé-like consistency. On the other hand, I have also seen it described as cabbage leaves stuffed with minced meat (US: ground meat). I think that variations on the former description are more likely to be accurate.
A dish from the Ardèche made in a number of different ways, depending on the household. The recipe consists of poultry, preferably guinea fowl, roasted, halved, and just a half of the bird boned and the meat finely chopped. This might be replaced with ham or bacon. This is mixed with sautéed chard, parsley and shallots and combined in an eggy batter mix enriched with cream. To this prunes are added and then the whole thing is poured into a mould and baked in a bain-marie. It has a slightly soufflé-like consistency. On the other hand, I have also seen it described as cabbage leaves stuffed with minced meat (US: ground meat). I think that variations on the former description are more likely to be accurate.
The edible crab measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. I prefer a good fresh crab to lobster, though a good fresh lobster will do! The brown meat is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. It is fished in the eastern side of the Atlantic rather than the Mediterranean but is available in markets not on the Atlantic. May also be the blue crab, originally from the Eastern Seaboard of the United States but now found in the Mediterranean.
