Brown sauce. A classic brown sauce made from brown meat stock, flour and browned vegetables and herbs simmered for 10-12 hours. One of the basic sauces.
Rascasse or black scorpion fish. This is a smaller and less glamourous fish than the red scorpion fish, and is well camouflaged, in blacks, greens and browns. However, it is just as useful in a bouillabaisse.
A liver sausage with a smooth, spreadable consistency. It is made from pork and pork liver enriched with eggs with coriander (US: cilantro), ginger, mustard, onion and other seasonings. It is usually served at room temperature.
A sausage made with pork and beef, air-dried for three weeks and then smoked over oak and beech with juniper berries.
