GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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20:25 Dec 25, 2000 |
English to French translations [Non-PRO] | ||||
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| Selected response from: Yolanda Broad United States Local time: 14:13 | |||
Grading comment
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Summary of answers provided | ||||
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na | glasswort |
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na | "salicornes "ou "cornichons de mer "ou "passe -pierres" |
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glasswort Explanation: In French, it's *salicorne*--I have a jar of it, pickled, that I brought back from France with me. It is served in seafood places on the Breton coast, as a garnish. I've also had it a crêperies. My husband and I have been collecting it for a long time on the New England coast, and enjoying it in salads (as recommended by Fernald and Kinsey; Euell Gibbons writes about it, too). Here's what Termium has on it, for the English, including mention of its culinary value: English:Aquatic and Semiaquatic Plants Systematic Botany Fruits and Vegetables (Processing) glasswort s CORRECT saltwort s CORRECT samphire s CORRECT Salicornia europaea s LAT CONT - Marsh samphire is a most excellent vegetable, common in muddy salt-marshes by the sea ... s OBS - its alternative name of Glasswort derives from its use, when collected and burnt; in the manufacture of glass. s 1994-10-18 Reference: http://www.termium.com Fernald and Kinsey, Edible Wild Plants of Eastern North America |
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"salicornes "ou "cornichons de mer "ou "passe -pierres" Explanation: Les salicornes sont utilisées dans bon nombrede recettes.Par exemple celle de " L'agneau de pré-salé aux salicornes" http://perso.wanadoo.fr/yves.huot-marchand/Flandre/recette37... <Les salicornes, appelées également "cornichons de mer" ou "passe-pierres", sont un condiment qui n'accompagne pas seulement le poisson ou les fruits de mer....> Hope it helps Dominique "Cuisines r�gionales de France" - Editions du Fanal |
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