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Garbure
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Garbure - a casserole or stew made of cabbage, beans, potatoes and pork or bacon.
Garbure, a Spanish dish from the Basque region is an extraordinary soup of carrots, potatoes, green beans, cabbage, and garlic cooked with salt pork and preserved goose. The meat is removed and prepared as a second course.
Garbure (Fr.): A thick vegetable soup usually con- taining beans, cabbage, and/or potatoes.
Garde-manger (Fr.): Pantry chef/station. The position responsible for cold food preparations, including salads, cold appetizers, pates, etc.
garbure: generally a hearty soup of beans, cabbage, and pork or fowl
garni(e): garnished
garniture: garnish ...
Garbure (Fr.): a hearty stew that includes cabbage, beans, and salted or preserved duck, goose, turkey or pork; specialty of the southwest.
garbure: a thick vegetable soup containing cabbage and potatoes
garde manger: the cold area of a kitchen where buffet items are prepared and stored, also refers to the items themselves; in the Brigade system, the chef who prepares cold foods, pâ ...
Goose confit is associated with the Béarn and Basque regions with their classic specialties of [cassoulet] and [garbure] - hearty and earthy dishes of confit and beans. Saintonge and Brantõme feature duck confits, often with potatoes and truffles.
garbure (Fr.) A thick soup from Beam, varying widely but usually
containing cabbage, beans, potatoes, vegetables, and pork, sausage,
or ham; usually served with toasted bread.
 See also: Olive, Sugar, Cherry, Gratin, Galette
  
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