frying batter, 50
garlic
in bourride, 64
butter for snails, 46
with gigot à la provençale, 76
in lièvre à la royale, 118
with partridges, 112
sauces
aïllade, 188
aïoli, 188
catalane, 185
rouille, 189
skordaliá, 188
gaspacho, 24
gateau de figues sèches, 165