Fillet of beef en croûte. A classic French dish where a fillet of beef is wrapped in pastry and baked.
Gravad lax or "grave salmon". Fillets of salmon are rubbed with blood to accentuate the red colour and then salted, seasoned with dill and pressed under a board and weight in a cold place. The fillets are then washed and dried ready for serving. They were originally called "grave salmon" because they were cured in underground cellars in which they were "buried".
Petit gris. A small, common variety of snail. These are the best and most tender of snails. They should be kept and fed on a controlled diet for a few days to improve their own flavour. This might include anything from barley to vermicelli.
Chicken giblets. The edible internal organs including the gizzard, a muscular organ which acts as second stomach, liver, heart and neck.
