Brook trout or char. A freshwater fish which may sometimes travel to the sea and with many similarities to trout.r than trout.
"Baker's oven." A stew from Alsace of beef, mutton and pork, marinated in local wine with potatoes and onions and cooked for up to four hours. This dish was so named because the dish was taken in pots to the baker (baeken) who placed it into the oven (ofen) after the required amount of bread was cooked. The baker sealed the pots with bread dough. This process is used in traditional Indian dishes called dumphuk. When I lived on a Greek island in the seventies, where gas rings were available in most homes, not ovens, this same process was embarked on for dishes such as moussaka or yemitsa.
A batter mixture poured through a fine sieve or colander into hot fat. The resulting "baked peas" are then put into a consommé.
"Baked pea soup." A consommé flavoured with parsley and spring onions (US: scallions, salad onions) and garnished with a batter mixture poured through a fine sieve or colander into hot fat. The resulting "baked peas" are then put into the soup. This soup is also available in Piedmont in northern Italy. It is the same as what the French called royale.
