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08:28 Aug 7, 2006 |
French to English translations [PRO] Cooking / Culinary / Menu | |||||||
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| Selected response from: Mark Nathan France Local time: 18:58 | ||||||
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Summary of answers provided | ||||
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3 +1 | Roasted Bresse Chicken, "Mustard-Maker Style" |
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2 +1 | See comment |
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Discussion entries: 3 | |
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See comment Explanation: Sorry, can't help with the 'moutardiers' bit (although it does imply 'with mustard' - unless it's the opposite, i.e. they get so sick of the sight of mustard, they'd rather eat anything but?), but these sites: http://www.glorieusesdebresse.com/ http://www.pouletbresse.com/intro.htm definitely confirm that it's chicken and only chicken that's involved. Also, "Bresse chicken" seems to be an accepted culinary term: http://www.google.co.uk/search?hl=en&q="bresse chicken"&btnG... |
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Roasted Bresse Chicken, "Mustard-Maker Style" Explanation: As to what mustard maker style involves.... -------------------------------------------------- Note added at 1 hr (2006-08-07 09:34:20 GMT) -------------------------------------------------- This reminds me of the way that a chef I once worked with used to open those nice grey ceramic jars of Meaux mustard with the red wax on top. Put the whole pot in a hot oven for about four minutes and then, with a the point of "couteau d'office" and a deft flick of the wrist, toss the lid into the bin (assuming you are about to use the whole pot to make half a gallon of mustard sauce). Do not, as the apprentice did, forget about the pot. This will result in a dull thud as the top explodes and hits the roof of the oven, followed by a weary exchange of glances and an unpleasant salvage operation. |
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