Jul 30, 2002 12:07
22 yrs ago
1 viewer *
French term
MEB
Culinary terms
Non-PRO
French to English
Other
Pavé de selle d'agneau à la printanière
Restaurant Menu so a simple explanation would be helpful!
Restaurant Menu so a simple explanation would be helpful!
Proposed translations
+1
9 mins
Florence Bremond
France
France
Native in French
France
Art of the French language
Native in: French (Variant: Standard-France) 
Works in: English to French, French
Related KudoZ points
:
753
Selected
roast saddle of lamb with spring vegetables
usually peas, carrots, etc...
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Note added at 2002-07-30 12:17:31 (GMT)
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an interesting glossary :
http://home.c2i.net/culinary/restli23.rtf
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Note added at 2002-07-30 12:22:54 (GMT)
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another possibility would be \"chunk of lamb\" - but wouldn\'t say precisely what part of the lamb is used - maybe chunk of saddle etc..
a \"pavé\" like this has to be roasted usually and it shows that it hasn\'t been cut.
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Note added at 2002-07-30 12:27:11 (GMT) Post-grading
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see this recipe :
COLLET D\'AGNEAU A LA PRINTANIERE
\"200 g de petits pois écossés, une botte de jeunes carottes, 2 gousses d\'ail, une tasse de haricots blancs, une botte de jeunes oignons\"
(peas, carrots, garlic, beans, onions)
this is the usual mix for food \"à la printanière\"
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Note added at 2002-07-30 12:17:31 (GMT)
--------------------------------------------------
an interesting glossary :
http://home.c2i.net/culinary/restli23.rtf
--------------------------------------------------
Note added at 2002-07-30 12:22:54 (GMT)
--------------------------------------------------
another possibility would be \"chunk of lamb\" - but wouldn\'t say precisely what part of the lamb is used - maybe chunk of saddle etc..
a \"pavé\" like this has to be roasted usually and it shows that it hasn\'t been cut.
--------------------------------------------------
Note added at 2002-07-30 12:27:11 (GMT) Post-grading
--------------------------------------------------
see this recipe :
COLLET D\'AGNEAU A LA PRINTANIERE
\"200 g de petits pois écossés, une botte de jeunes carottes, 2 gousses d\'ail, une tasse de haricots blancs, une botte de jeunes oignons\"
(peas, carrots, garlic, beans, onions)
this is the usual mix for food \"à la printanière\"
4 KudoZ points awarded for this answer.
Comment: "Thank you."
5 mins
Vocabulaire culinaire
Mais la question n'est peut-être pas relative à "culinary terms"? Dans ce cas la reformuler. The selle d'agneau à la printannière is a lamb leg roasted piece with sping vegetables (salad, green peas, asparagus, ...)
10 mins
Saddle of lamb steak with spring vegetables
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Note added at 2002-07-30 12:21:29 (GMT)
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D\'après le Larousse: pavé = bifteck épais
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Note added at 2002-07-30 12:21:29 (GMT)
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D\'après le Larousse: pavé = bifteck épais
Reference:
14 mins
roasted saddle of lamb with spring vegetables
saddle is a cut of meat consisting of two loins
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