en cocotte luttée
English translation: sealed with a [pastry] crust
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| 18:48 Feb 3, 2012 |
| French to English translations [PRO] Cooking / Culinary / menu | |||||||
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|  Selected response from: cc in nyc Local time: 08:01 | ||||||
Grading comment
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| 4 | (onion soup) en croûte |
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| 3 +1 | sealed with a [pastry] crust |
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| Discussion entries: 5 | |
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Answers
1 hr confidence: 
(onion soup) en croûte Explanation: I think sound a bit more appetising than "sealed". Yes, I think CC is right about lutée but onion soup is usually served with bread and cheese crust on top (though sometimes they put bread at bottom of bowl, not as nice imo) and is usally served in individual earthenware bowls like dish below http://metro.ca/on/recipe/5357/onion-soup-en-croute.en.html -------------------------------------------------- Note added at 1 hr (2012-02-03 20:14:43 GMT) -------------------------------------------------- of course this particular soup also has Port added so onion soup (flavoured) with Port en croûte http://www.grangenewark.co.uk/SEFS/ID.2173/SEFE/ViewItem.asp |
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14 mins confidence: peer agreement (net): +1
peer agreement (net): +1sealed with a [pastry] crust Explanation: That's what it sounds like to me. Some references: WordReference thread for "cocotte lutée": http://forum.wordreference.com/showthread.php?t=2005631 French definition of "luter": http://www.cnrtl.fr/definition/luter Also lots of images on Google Image for "cocotte lutée" -------------------------------------------------- Note added at 15 mins (2012-02-03 19:04:05 GMT) -------------------------------------------------- And yes, I think the term is meant to be "cocotte lutée" though both spelling can be found when googling. -------------------------------------------------- Note added at 44 mins (2012-02-03 19:32:26 GMT) -------------------------------------------------- Argh... "though both spellings can be found..." -------------------------------------------------- Note added at 4 days (2012-02-07 20:26:48 GMT) -------------------------------------------------- Here are some photos: http://pechedegourmand.canalblog.com/archives/2010/01/18/165... http://adelices.canalblog.com/archives/2006/12/15/3435065.ht... And "how to": http://agapes.canalblog.com/archives/2006/12/17/3430429.html [originally posted in Discussion] |
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