French

[English]

Terms in French 10481-10490 of 10943

terrinée

[French]

A baked pudding from Normandy of rice, milk, sugar and cinnamon.

terrine flamande

[French]

A pâté of veal, chicken and rabbit.

terroir

/tehr-WAH/
[French]

Terroir. Terrain. An expression covering the land and all it produces, so this might indicate the crops produced in a particular region, together with the herbs growing there in abundance; the woodland with its provision for hunting, which might include game birds, wild boar, deer and rabbits and so on. Terroir covers the whole life of a rural landscape.

testard

[French] plural testards

Chub. A freshwater fish with lots of bones and slightly soft flesh.

tetard

[French] plural tetards

Young goat, kid, eaten particularly in Charentes, Poitou, southern France and Corsica.

tête (de veau)

[French]

"Calf's head." Veal brawn. It is quite fatty and usually served with a vinaigrette flavoured with mustard.

tête d'asperges

[French] plural têtes d'asperges

Asparagus tips. White, as opposed to green, asparagus is especially prized in northern France. Wild asparagus (asperges sauvage) is also found, especially in Provence.

tête (de cochon)

[French]

"Pig's head." Brawn. Head cheese.

tête de cuvée

[French]

In Burgundy tête de cuvée denotes the best vineyards of a commune (the same as grand cru).

tête de meduse

[French] plural têtes de meduse

"Head of the Medusa." Honey fungus. They should always be well cooked.