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Lactaire: the edible lactaire pallidus
mushroom, also called sanguine. Apricot-colored, with
red, blood colored juices when raw.
Laguiole: Cantal cheese from the area around the village
of Laguiole, in southern Auvergne, still made in rustic
huts.
Lait: milk.
demi-écremé: semi-skimmed milk.
écremé: skimmed milk.
entier: whole milk.
ribot: from Brittany, buttermilk, served with crêpes.
stérilizé: milk heated to a higher temperature
than pasteurized milk, so that it stays fresh for several
weeks.
Laitance: soft roe (often of herring), or eggs.
Laitier: made of or with milk; also denotes a commercially
made product as opposed to fermier, meaning farm made.
Laitue: lettuce.
Lamelle: very thin strip.
Lamproie (à la bordelaise): lamprey eel, ocean
fish that swim into rivers along the Atlantic in springtime
(hearty stew of lamprey eel and leeks in red wine).
Lançon: tiny fish, served fried.
Landaise, à la: from the Landes in southwestern
France; classically a garnish of garlic, pine nuts,
and goose fat.
Langouste: clawless spiny lobster or rock lobster; sometimes
called crawfish, and mistakenly crayfish.
Langoustine: clawed crustacean, smaller than either
homard or langouste, with very delicate meat. Known
in British waters as Dublin Bay prawn.
Langres: supple, tangy cylindrical cow's-milk cheese
with a rust-colored rind; named for village in Champagne.
Langue (de chat): tongue ("cat's tongue";
thin, narrow, delicate cookie often served with sherbet
or ice).
Languedocienne: garnish, usually of tomatoes, eggplant,
and wild cèpe mushrooms.
Lapereau: young rabhit.
Lapin: rabbit.
Lapin de garenne: wild rabbit.
Lard: bacon.
Larder: to thread meat, fish, or liver with strips of
fat for added moisture.
Lardon: cube of bacon.
Larme: "teardrop"; a very small portion of
liquid.
Laurier: bay laurel or bay leaf.
Lavaret: lake fish of the Savoie, similar to salmon.
Léger (légère): light.
Légume: vegetable.
Lentilles (de Puy): lentils (prized green lentils from
the village of Puy in the Auvergne).
Lieu jaune: green pollack, in the cod family a pleasant,
inexpensive small yellow fish; often sold under name
colin; found in the Atlantic.
Lieu noir: pollack, also called black cod; in the cod
family a pleasant, inexpensive fish found in the English
Channel and the Atlantic.
Lièvre (à la royale): hare (cooked with
red wine, shallots, onions, and cinnamon, then rolled
and stuffed with foie gras and truffles).
Limaces à la suçarelle: snails cooked
with onions, garlic, tomatoes, and sausage; specialty
of Provence.
Limaçon: land snail.
Limande: lemon sole, also called dab or sand dab, not
as firm or prized as sole, found in the English Channel,
the Atlantic, and, rarely, in the Mediterranean.
Lingot: type of kidney-shaped dry white bean.
Lisette: small maquereau, or mackerel.
Livarot: village in Normandy that gives its name to
an elastic and pungent thick disc of cow's-milk cheese
with reddish golden stripes around the edge.
Lotte: monkfish or angler fish, a large firm-fleshed
ocean fish.
Lotte de rivière (or de lac): fine-fleshed river
(or lake) fish, prized for its large and flavorful liver.
Not related to the ocean fish lotte, or monkfish.
Lou magret: breast of fattened duck.
Loup de mer: wolf fish or ocean catfish; name for sea
bass in the Mediterranean.
Louvine: Basque name for striped bass, fished in the
Bay of Gascony.
Lucullus: a classic, elaborate garnish of truffles cooked
in Madeira and stuffed with chicken forcemeat.
Lumas: name for land snail in the Poitou-Charentes region
along the Atlantic coast.
Luzienne, à la: prepared in the manner popular
in Saint-Jean-de-Luz, a Basque fishing port.
Lyonnaise, à la: in the style of Lyon; often
garnished with onions.
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