A brand name of an American copy of Boursin, a factory-made, soft, round, triple cream cheese made from pasteurised cows’ milk, usually flavoured with herbs or garlic.
Bleak, a small, elongated, white-fleshed fishof the same family as minnows and carp, abundant in lakes and quiet waterways. Its scales, which are thin and silvery, come away easily. The flesh of the pond bleak is of poor quality but that of the river variety is fairly good, although it is full of little bones. It is about 15 cm (6 inches) long and invariably served fried. It may also be called able though this is actually a different fish. May be mistaken for the able or gardon.
A soft, blue sheep's milk cheese which is made only in the village of Roquefort-sur-Soulzon in the south of France. This was the first cheese to be awarded an Appellation d'Origine which means that it can only be matured and packaged in the village. It develops its distinctive grey-blue mould during the three months it spends maturing in naturally ventilated limestone caves. This is one of the kings of cheese and should really only be served as a table cheese. (AOC). If using it in cookery only melt it, don't cook it, or it will become oily and bitter.
is arugula or “rocket” and is a peppery-mustard, slightly smoky, and almost meaty tasting salad green which is also used as an herb. Its leaves are lobed and similar to dandelion. If the plants are allowed to mature, the taste becomes increasingly bitter and wild varieties have an even greater amount of spicy heat.
Rosabelle is a variety of potato. Hard, waxy and red-skinned, they are good for boiling.
Roast beef. The French refer to the English as "rosbifs" in the same way the the English refer to them as "frogs".
Horse mushroom. Edible, and very delicious, but easily mistaken for other less palatable or even poisonous mushrooms.
Anjou is a variety of pear which originated in Angers on the Loire in France and introduced into the UK in the early part of the 19th Century by Thomas Rivers. The red version, Red Anjou or Rose D'Anjou It is now grown successfully in the Uniteed States where it is picked in late October and eaten from November to January. Many of the fruits are almost round in shape.
