French to English translations [PRO]
/ Gastronomy; Food; Menus | | French term or phrase: Pressé de volaille au foie gras et aubergines | | Quite simply, an item on a menu! |
|  French2EnglishKudoZ activityQuestions: 1342 ( 9 open) ( 11 without valid answers) ( 7 closed without grading) Answers: 115
United Kingdom
| | Local time: 13:09
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| | English translation:pressed chicken with foie gras and aubergine OR eggplant | Explanation:
I agree in principle with the idea of leaving it in French, although I am a bit of a crusader when it comes to 'debunking' the pretentiousness of menus in French (especially faux ones)!
So I just thought I'd throw in my suggestion, to remind us all that there is a great tradition of English 'pressed meats' (cf ox tongue, etc.), and not necessarily QUITE the same thing as a 'galantine', so why not say so?
As for the French love of using 'volaille', I don't think the translation as 'poultry' sits well in English — poultry is something that runs around in a muddy yard, not at all a nice word on a menu! The trouble is, one cannot of course ASSUME it is going to be chicken — though I think in this case it might be a fair bet; or duck/goose, of course!
Working as I do in a French restaurant, I have discovered that 'gésiers de volaille' are in fact very often 'de dinde', so one's on dodgy ground if one opts for any one particular 'fowl' — though of course, traditionally THAT'S the word that would probably have been used in English.
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Note added at 2003-10-01 22:02:47 (GMT)
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A few further thoughts:
First, in response to Jane\'s answer — I am ENTIRELY in agreement with the SPIRIT of your reply, Jane, but I fear we MIGHT be in danger of over-interpreting here.
For one thing, a \'pressé\' is unlikely to be a \'lovingly wrapped\' (or \'folded\') format (as seems to be corroborated by Lien\'s reference picture (looks yummy!) — this seems to be something more like \'brawn\' in style (though not content, of course!)
Secondly, the suggestion of chicken BREAST MAY be risky (though the picture does look a bit like it!) — however, when we make this kind of thing, it is usually for the pragmatic purpose of using up just those sort of \'horrible bits\' you mention!
And thirdly, I\'m afraid I don\'t like the wording of \'aubergine foie gras\' — this makes it sound in the same vein as \'aubergine caviar\', which I would suggest it is NOT; this is almost certainly ordinary (if one can say anything so blasé about such a delicacy!) foie gras, but just happens to also have aubergine with it. See what I\'m getting at? It\'s DUCK [e.g.] foie gras (= made from duck) and not AUBERGINE foie gras (= made from aubergine)
I think we dare risk the \'chicken\', and Lien\'s reference picture certainly looks more like chicken than any other kind of poultry.
How about \"squashed fowl bits with cruelly over-stuffed dead duck\'s internal organs...\" :-))) Maybe not...
Maybe something like \"chicken mould with foie gras and aubergine\" would do the trick ? Not brilliant, I admit, but at least relatively incontestable !
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Note added at 2003-10-01 22:05:24 (GMT)
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Oh, and just another afterthought; as the picture suggests, this is NOT the same as a \'galantine\' either (more horrible bits in that too, I\'m afraid, Jane!)
o^o¬
U
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Note added at 2003-10-01 22:06:57 (GMT)
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Oh, and just another afterthought; as the picture suggests, this is NOT the same as a \'galantine\' either (more horrible bits in that too, I\'m afraid, Jane!)
o^o¬
U
~
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Note added at 2003-10-02 22:37:09 (GMT) Post-grading
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Thanks, Asker!
Nice comments, I couldn\'t agree more! |
| Selected response from:
 Tony M
France
Local time: 14:09
| Grading comment Well, I think there is a high chance the volaille is chicken - I don't think I have ever ordered it from a French menu and it hasn't turned out to be chicken... and I am not sure the word 'poultry' often appears on menus in English, for the reasons referred to in the answers received. I think 'fowl' is more likely to appear, especially if it is 'guinea fowl' - but this can't be the case here, otherwise it would surely have been stated as 'pintade'...and I think just saying 'fowl' would cause an anglophone to wonder which type of fowl and exactly what they were eating! So I'm going with chicken, wouldn't dream of translating 'foie gras' and the aubergines speak for themselves. Let's face it, no-one really knows what exactly what they have ordered, in any language, until it appears before them - chef's licence!!!!
3 KudoZ points were awarded for this answer |
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Automatic update in 00:
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11 mins confidence:   peer agreement (net): +4 | I would leave it
Explanation:
In Britain so many things are left in French to appear refined, it would just be one more...
What I might do is put in brackets ( poultry galantine with foie gras and aubergines)
On en mangerait!!
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Note added at 2003-10-01 14:27:21 (GMT)
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if you do not want to put galantine put loaf
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