On Wed, 12 Jan 2005 14:25:28 +0100, Fabrice P. Laussy
<laussy@shieldspam.free.fr> wrote:
> I am trying having a menu of gastronomic recipes translated into english
> (from French) but I am really dubious of the result. Here are instance of
> the menu:
>
>
> And here is my lame attempts to translate it:
>
> Half baked Foie gras,
The only Fois Gras I know is a pate' made from goose liver, is that
what's meant here? Or is it half of a goose liver, baked or roasted?
I've found a recipe for "Whole Roasted Fois Gras" at
http://www.recipesource.com/main-dishes/meat/whole-roasted-fois-gras1.html
> blackberries jelly,
If you say "blackberry jelly" here you could mean one of two things -- a
jam (confiture) made with just the juice (strained to remove seeds and
pulp), or a jelly which is a desert which quivers. The former could be
served with meat or on bread, the latter with cold fruits or cream.
> nut bread
That's fine.
> Deer's cuissot a la la Grand Veneur,
Looking for 'cuissot' is difficult! I found a German page which has a
translation (into German!), as far as I can tell it is the "largest part
of the hind-quarters" of the deer, the upper leg, but I don't know what
English term would be used. The haunch? "La Grand Veneur" sounds like
a style of cooking or possibly a wine.
Ah, here we are, "Grand Veneur Sauce for Venison Filet" ('venison' is
what we call deer meat):
http://www.wltx.com/recipes/showrecipe.asp?id=256
> red fruits coulis.
That's a puree (there should be an accent over the first e), presumably
redcurrants and other fruits.
You might be better asking on a cooking newsgroup such as
alt.food.recipes, rec.food.cooking or possibly uk.food+drink.misc, often
chefs know the French and English equivalent words (I'm not a chef).
Good luck! If you're cooking it you could invite me, it sounds
delicious <g>...
Chris C
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