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French to English translations [PRO] Cooking / Culinary / menu
French term or phrase:en cocotte luttée
I have spent some trying to come up with a good translation of this term. I think luttée is meant to be lutée. Based on what I have found while researching this term, I think it means that the soup is served in a (cast-iron? stoneware) pot and topped with a crust. Does this seem right? And if so, is there a term for this in English or is it time to get creative?
Undoubtedly! But in the absence of proper information from said chef, I guess we can only fall back on the correct meaning of the technical term. BTW, I wonder if Asker has looked back at the earlier question, I seem to remember we had a very similar discussion before.
I don't doubt for a moment you're right — but the fact of the matter is, the technical term 'luter' means to seal down the lid of a closed cooking pot so as to preserve all the juices during long (usually slow!) cooking. It's in fact a bit like the traditional forerunner of the pressure-cooker!
If various chefs in different restaurants choose to use the term inaccurately, that's not my concern; but I do think it is important that we shoudl get the correct culinary technical term right from the start.
doesn't mean "with a pastry crust", it means that the lid of the casserole has been sealed down with a flour-&-water paste.
This term ought to be in the glossary, as I learnt it while researching this last time it came up
(NB: I have encountered it VERY OFTEN misspelt like this!)
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(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