Unsalted butter blended with chopped parsley and lemon juice. It is served with a slice of fish or meat.

Spiced cheese.

Herb salt

Herb sauce. A piquant sauce made from large amounts of soft green herbs, such as parsley, mint or chives, mixed with olive oil, anchovy fillets, capers and vinegar.

Cabbage leaves stuffed with mincemeat.

Crayfish butter, made from the remains of crayfish used for some other purpose.

A thick soup based on puréed crayfish, mirepoix of vegetables, white stock, with white wine, tomato purée, rice and cream and a halved crayfish, ground and then sieved. Originally game soup coloured red with crayfish.