\paperw4260 \margr0\margl0 \plain \qj\li105\ri195 \f1 \b A good meal in Burgundy\par
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\b0 Like everywhere else in France, pork takes pride of place in Burgundy and cooked h
am from Puysaye and jellied ham with chopped parsley from Morvan are real treats. But this province, renowned for its good food and good living, also excels in the preparation of such local dishes as its famous snails, Bresse chicken, Charolais sweetbrea
d (accompanied by a cream flavored with morels), \i coq au vin\i0 , and the rarer \i pauchouse\i0 from Verdun-sur-le-Doubs, a sort of freshwater bouillabaisse made from eels, carp, pike, and tench. And when you think that each of these tasty dishes is m
