Carrillera de Ternera glaseada con Parmentier Trufado

English translation: Glazed Veal Pillows with Truffled Parmentier Potatoes

13:15 Oct 31, 2004
Spanish to English translations [PRO]
Cooking / Culinary
Spanish term or phrase: Carrillera de Ternera glaseada con Parmentier Trufado
Can anyone help? I'm translating the menu for my wedding but this one's got me stumped. The best google can do, with a pretty poor bi-lingual menu is "Veal cheeks" which doesn't sound too appetising for the English speaking guests :o) Any suggestions?
William Pairman
Spain
Local time: 02:14
English translation:Glazed Veal Pillows with Truffled Parmentier Potatoes
Explanation:
First the Carrillera. Cheeks is what it is, I’m afraid:

What are jowls? Look in the mirror and grab your cheeks, now pull down. What you have in your fingers are your jowls - same goes for Mr. Porker. For some reason with beef and veal they are called cheeks. They can be brined, smoked and used like thick sliced bacon.
http://pisto.com/askthechef/

However, I found the following:

The Menu Euphemism of the Year award goes to the Circle Bistro's "veal pillows," which are braised veal cheeks. Unaware of their anatomical origin, diners will no doubt relish these flavorsome circular morsels, which are as tender as filet mignon. Veal cheeks are popular at such establishments as Citronelle and Gerard's Place as well as at neighborhood bistros like Petits Plats in Woodley Park and Bistrot Lepic in Georgetown.
http://www.washingtonian.com/dining/Profiles/circlebistro.ht...

glaseado – glazed (Collins)

trufado – stuffed with truffles (Collins)

Parmentier: dish with potatoes.
http://www.patriciawells.com/glossary/atoz/p.htm

“Parmentier potatoes” is used a lot, although I’ve also seen refs. to “parmentier-style mashed potatoes” (you can Google that for yourself if you want). If they really are mashed, then I’d say “truffled mashed potatoes”

http://whatscookingamerica.net/Vegetables/PotatoesMashedTruf...

Hope it helps, and congratulations! :-)

--------------------------------------------------
Note added at 4 hrs 29 mins (2004-10-31 17:44:54 GMT)
--------------------------------------------------

I guess the \"cheeks\" part is a universal problem. Here\'s another way to get around it, from a \"chef talk\" forum:

chefjohnpaul10-08-2000, 07:21 AM
I ran veal cheeks for two days and sold nil. Then I billed the same dish as fork tender braised veal and sold out. People said it was the best veal they ever had!
http://cheftalkcafe.com/forums/archive/index.php/t-1366.html
Selected response from:

xxxtazdog
Spain
Local time: 02:14
Grading comment
Thanks Cindy and all of you, in the end I went with "Glazed roast carillada of veal with truffled parmentier potatoes"

I could do the pillows and keep a straight face :o)

If anyone asks what a carillada is I'll feign ignorance heeheehee
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +3Glazed Veal Pillows with Truffled Parmentier Potatoes
xxxtazdog


  

Answers


37 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +3
Glazed Veal Pillows with Truffled Parmentier Potatoes


Explanation:
First the Carrillera. Cheeks is what it is, I’m afraid:

What are jowls? Look in the mirror and grab your cheeks, now pull down. What you have in your fingers are your jowls - same goes for Mr. Porker. For some reason with beef and veal they are called cheeks. They can be brined, smoked and used like thick sliced bacon.
http://pisto.com/askthechef/

However, I found the following:

The Menu Euphemism of the Year award goes to the Circle Bistro's "veal pillows," which are braised veal cheeks. Unaware of their anatomical origin, diners will no doubt relish these flavorsome circular morsels, which are as tender as filet mignon. Veal cheeks are popular at such establishments as Citronelle and Gerard's Place as well as at neighborhood bistros like Petits Plats in Woodley Park and Bistrot Lepic in Georgetown.
http://www.washingtonian.com/dining/Profiles/circlebistro.ht...

glaseado – glazed (Collins)

trufado – stuffed with truffles (Collins)

Parmentier: dish with potatoes.
http://www.patriciawells.com/glossary/atoz/p.htm

“Parmentier potatoes” is used a lot, although I’ve also seen refs. to “parmentier-style mashed potatoes” (you can Google that for yourself if you want). If they really are mashed, then I’d say “truffled mashed potatoes”

http://whatscookingamerica.net/Vegetables/PotatoesMashedTruf...

Hope it helps, and congratulations! :-)

--------------------------------------------------
Note added at 4 hrs 29 mins (2004-10-31 17:44:54 GMT)
--------------------------------------------------

I guess the \"cheeks\" part is a universal problem. Here\'s another way to get around it, from a \"chef talk\" forum:

chefjohnpaul10-08-2000, 07:21 AM
I ran veal cheeks for two days and sold nil. Then I billed the same dish as fork tender braised veal and sold out. People said it was the best veal they ever had!
http://cheftalkcafe.com/forums/archive/index.php/t-1366.html

xxxtazdog
Spain
Local time: 02:14
Specializes in field
Native speaker of: English
PRO pts in category: 212
Grading comment
Thanks Cindy and all of you, in the end I went with "Glazed roast carillada of veal with truffled parmentier potatoes"

I could do the pillows and keep a straight face :o)

If anyone asks what a carillada is I'll feign ignorance heeheehee

Peer comments on this answer (and responses from the answerer)
agree  David Brown: mmmmmm
41 mins

agree  Sheilann: Like telling kids that sprouts are "fairy cabbages"!!
7 hrs
  -> ...same with broccoli: "little trees" !

agree  Lisa Russell
11 hrs
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