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- 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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