Daurade

 sea bream, similar to porgy, the most prized of a group of ocean fish known as dorade. de Bayonne raw, dry salt-cured ham, very pale in color. de blé wheat flour; white flour. de bois wild mushroom, from the woods. de Bourgogne See jambon persillé. de Camargue nutty, fragrant rice grown in the Camargue, the swampy area just south of Arles in Provence. de colza rapeseed oil. de Corinthe currant. de lac lake fish. de lac lake trout. de maïs corn flour. de maïs corn oil. de mer ocean fish. de mer sea trout or brown trout. de montagne any mountain ham, cured according to local custom. de Montpellier classic butter sauce seasoned with olive oil, herbs, garlic, and anchovies. de mouton stew of mutton and white beans (also called halicots). de noisette hazlenut oil. de noix walnut oil. de Paris most common cultivated mushroom. de Paris pale, lightly salted, cooked ham. de Parme Italian prosciutto from Parma, air-dried and salt-cured ham, sliced thin and served raw. de pays any country ham, cured according to local custom. de pépins de raisins grapeseed oil. de poulet boned stuffed chicken leg. de rivière river trout. de rivière river fish. de roche rock fish. de sarrasin buckwheat flour. de seigle rye flour. de sésame sesame oil. de Smyrne sultana. de son bran flour. de tournesol sunflower oil. de Westphalie German Westphalian ham, raw, cured, and smoked. de York smoked English-style ham, usually poached. déca or décaféiné decaffeinated coffee.