Fabrice P. Laussy wrote:
> Hi,
>
> 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, blackberries jelly, nut bread
> Deer's cuissot a la la Grand Veneur, red fruits coulis.
>
This would be my suggestion:
Half-baked foie gras, blackberry jelly, nut bread
Slab of venison haunch a la Grand Veneur, red-fruit coulis.
--
Ray
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