#Pilaf au jambon amadine plusI have also added regional terms one might not find explained elsewhere.Ībati(s): giblet(s) of poultry or game fowl.Ībbacchio: young lamb, specialty of Corsica.Ībondance: firm thick wheel of cow’s-milk cheese from the Savoie, a département in the Alps.Īcacia: the acacia tree, the blossoms of which are used for making fritters also honey made from the blossom.Īchatine: land snail, or escargot, imported from China and Indonesia less prized than other varieties.Īgneau (de lait): lamb (young, milk-fed).Īgneau chilindron: sauté of lamb with potatoes and garlic, specialty of the Basque country.Īgneau de Pauillac: breed of lamb from the southwest.Īïado: roast lamb shoulder stuffed with parsley, chervil, and garlic.Īiglefin: aigrefin, églefin: small fresh haddock, a type of cod.Īïgo bouido: garlic soup, served with oil, over slices of bread a specialty of Provence.Īïgo saou: “water-salt” in Provençal a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil specialty of Provence.Īiguillette: a long, thin slice of poultry, meat, or fish. Translations are generally offered for those dishes, foods, and menus, in markets, expressions or terms phrases one is most likely to encounter on menus and in shops. In preparing this glossary, I have tried to limit the list to contemporary terms, making this a practical guide for today’s traveler in France. The large, meaty monkfish, for example, might be called baudroie, lotte, or gigot de mer depending upon the region or the whim of the chef. The variety of fish and shellfish found in France’s waters can be equally confusing, particularly when one is faced with a multitude of regional or local names given to each species. It is so easy to confuse tourteau (crab) with tortue (turtle), ail (garlic) with aile (a poultry wing), chevreau (young goat) with chevreuil (venison). The French language, of course, is no help with so many sound-alike words. For many diners, the restaurant menu can present a confusing and intimidating barrier to the pleasures of dining out.
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