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Dictionnaire Anglais-Français

French-English translation for: uncooked meat
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English-French Dictionary: uncooked meat

rare [meat]
saignant {adj} [viande]cuis.
chewy [meat]
coriace {adj} [viande]
dur {adj} [viande]cuis.
jellied [meat, eel, etc.]
en gelée {adj}cuis.
rubbery [also fig. for chewy meat]
caoutchouteux {adj} [aussi fig. pour viande dure]
tainted [meat, fish]
avarié {adj} {past-p} [viande, poisson]cuis.
untainted [meat, fish]
non avarié {adj} {past-p} [viande, poisson]cuis.
to bone sth. [meat]
désosser qc.cuis.
to dress sth. [meat, fish, poultry]
parer qc. [viande, poisson, volaille]cuis.
to grind sth. [Am.] [meat]
hacher qc. [viande]cuis.
to hang sth. [meat]
faisander qc. [gibier]cuis.
to prepare sth. [meat, fish, poultry]
parer qc. [viande, poisson, volaille]cuis.
to score sth. [meat, fish]
inciser qc. [viande, poisson]cuis.
to slice sth. [bread, meat]
trancher qc. [pain, viande]cuis.
[slice of meat pounded thin and grilled]
paillard {m}cuis.
beefburger [Br.] [meat patty in a bun]
hamburger {m}cuis.
Bündnerfleisch [air-dried meat produced in the Grisons canton of Switzerland]
viande {f} des Grisonscuis.géogr.
cassoulet [meat and (haricot) bean stew]
cassoulet {m}cuis.
cut [meat]
morceau {m} [viande]
escabeche [generic name for variety of Iberian & Latin American dishes consisting of marinated fish or meat]
escabèche {f}cuis.
galantine [a dish of boned stuffed meat, poached and served cold, coated with aspic]
galantine {f}cuis.
lamb [meat]
viande {f} d'agneaucuis.
neck [meat]
collier {m} [en boucherie]cuis.
portion [meat, rice etc.]
part {f} [viande, riz, etc.]cuis.
tenderness [of meat etc.]
tendreté {f}cuis.
medium rare [meat]
à point {adj} [viande]cuis.
to be off [meat, fish]
être avarié [viande, poisson]cuis.
to go off [milk, sauce, meat]
tourner [lait, sauce, viande]cuis.
cheap cut [of meat]
bas morceau {m} [en boucherie]cuis.
choice cut [of meat]
morceau {m} de choix [en boucherie]cuis.
fondue bourguignonne [meat dipped in hot oil]
fondue {f} bourguignonnecuis.
lobster Thermidor [lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned]
homard {m} Thermidorcuis.
nice cut [of meat]
bon morceau {m} [en boucherie]cuis.
stuffed cabbage roll [usually with minced meat]
feuille {f} de chou farciecuis.
to remove excess fat from sth. [ham, meat]
dégraisser qc. [jambon, viande]cuis.
Aylesbury duck [domesticated duck, originally from UK, bred for its meat]
canard {m} d'Aylesburycuis.orn.T
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