A Brunswick sausage or liver sausage containing beef and bacon fat.

A thickened cabbage soup with other vegetables.

"Burgundy sauce." A classic sauce of reduced red wine with shallots, parsley, thyme, bay leaf and mushroom trimmings, thickened with beurre manié and seasoned with cayenne pepper. It is served with a variety of foods, including snails, beef, eggs and poultry.

The trade name of a soft, ripened, Brick-type cow's milk cheese from Wisconsin.

Crucian carp. A carp of silvery gold colour, similar to bream in appearance.

"Kisses." Small, round, sweet pastries.