Grisette. A slender mushroom of the amanite family with a pale grey, ribbed cap, mild scent and flavour. It must be eaten well cooked or it will cause gastro -intestinal problems.

A simple egg pasta, shaped like barley, fried and then cooked in broth until the broth is taken up. It is used, like rice, as an accompaniment to savoury stews.

Velvet bolete. An edible mushroom, smooth and dark yellow, found in late summer.

Dough dumpling used in thin soups or stews.

Velvet bolete. An edible mushroom, smooth and dark yellow, found in late summer.

Milk

A soured cream similar to crème fraîche, but much heavier and thicker with usually 36% to 42 % milkfat or even higher, and more sour in flavour than crème fraîche. It has good cooking properties as it does not curdle when added to hot foods.