French

[English]

Terms in French 1471-1480 of 10943

baraquille

/bah-rah-keel/
[French] plural baraquilles

Cooked à l’ancienne, triangular stuffed pastry, served hot as a starter, containing a salpicon of truffles, foie gras, fillets of game birds, breast of pheasant, calf's sweetbreads, mixed together with Allemande sauce flavoured with Madeira.

baratte

[French]

Churned. Feminine is barattée.

bar aux herbes en chemise

[French]

Sea bass stuffed with herbs.

bar à vin

/bahr ah vahn/
[French]

Wine bar

barbadine

[French]

A relation of passion fruit. It has green oval fruits up to 25 cm (10 inches) long, that are used as vegetables. As it ripens the flesh whitens and is used for drinks, jams (US: jellies) and sorbets. If it is very ripe it is sometimes flavoured with Madeira and eaten with a spoon.

Barbantane

/bahr-BA'-tahn/
[French]

A sweet wine from the region of the same name in the Bouches-de-Rhône.

barbarie

[French]

Barbary duck

barbarin

/bahr-bahr-ee'/
[French] plural barbarins

Red mullet or surmullet. A high quality fish of a different family from the other (grey) mullets, and which has a far better flavour and lean, firm flesh. Its liver is highly prized. Do not confuse it with gurnard, which has a slightly paler colour. This fish may vary from pinkish-reddish crimson to rosy pink in colour with golden streaks and two long barbels on the chin. Mullus barbatus is the smaller of the two and is of not quite such good quality. Mullus surmuletus is more properly known as surmullet and is larger.

barbarine

/bahr-bah-REEN/
[French]

A type of vegetable marrow

barbe-à-papa

[French]

"Papa’s beard." Candyfloss (US: cotton candy), usually white or pink. Pink spun sugar was first demonstrated at the Paris Exhibition in 1800. It can often be seen at fair grounds where threads of candyfloss are wound rapidly round a stick which is dipped into a rapidly rotating drum.