Whole apricot
Apricot in syrup
A method of cooking trout especially, by plunging it into boiling vinegar court-bouillon as soon as it is killed and gutted. This results in a bluish tinge to the skin and the fish curling a little.
A brown sauce of demi-glace flavoured with game stock, juniper berries, grilled pine kernels and redcurrant jelly. It is usually served with venison.
"Bright fish." Bleak. A small, elongated, white-fleshed fish, abundant in the lakes and quiet waterways of the alpine region, particularly Lake Maggiore. Its scales, which are thin and silvery, come away easily. The flesh of the pond bleak is of poor quality, but that of the river variety is fairly good, though full of little bones. It is about 15 cm (6 inches) long and invariably served fried.
A name in Friuli and the Veneto for the sea bream (US: Porgy. Scup). A large family of firm fleshed fish which includes black sea bream, bogue, Couch’s sea bream (known as red porgy in North America), dentex, gilt-headed bream . They are usually sold weighing up to 1 kg (2 lb). All have a deep, narrow, oval body, small mouth, big eyes, quite large, tough scales, a single, spiny dorsal fin and a black spot on the shoulder. They are good to eat cooked whole, poached, stuffed and baked or braised.
