French

[English]

Terms in French 1641-1650 of 10943

bavaroise au choux

/bah-vah-RWAHZ oh shoo/
[French]

Since absinthe was banned this term for a mixture of absinthe and orgeat has become obsolete.

bavarois rubane

[French]

Fruits puréed and mixed with gelatine and set in a mould to produce a bavarois with different colours and flavours in layers.

bavecca

[French] plural baveccas

Blenny. A small, scaleless, migratory fish about 10-15 cm (4-6 inches) long with mild, white flesh which can be cooked in the same way as whitebait or used in soups. More commonly refers to a hare.

bavette

/bah-VEH-tuh/
[French] plural bavettes

Bavette is a beef cut. It is well-trimmed skirt, flank of beef, for stewing, frying or grilling.If doing the latter it should have all the sinew removed. Mark Hix says that it is tasty but not very tender and suggests giving it a bash and then leaving it in the fridge in olive oil for a couple of days to tenderise it. It can also cover suet. It is also a child's bib.

bavette

/bah-VEHT/
[French]

Child's bib. It is more commonly skirt, a beef cut.

baveuse

[French] plural baveuses

Blenny. A small, scaleless, migratory fish about 10-15 cm (4-6 inches) long with mild, white flesh which can be cooked in the same way as whitebait or used in soups. More commonly refers to a hare. It also means runny, moist.

baveuse

/bah-vuhz/
[French]

Runny, moist. A method of cooking an omelette so that it remains moist. Masculine is baveux. It also means a sea blenny.

baveux

/bah-vuh/
[French]

Runny, moist. A method of cooking an omelette so that it remains moist. Feminine is baveuse.

bavoir

/bah-VWAH/
[French]

Child's bib

Bayard

[French]

A garnish of round croûtons with the centres scooped out and filled with puréed foie gras, sliced mushrooms, truffles, artichoke hearts and ox tongue, coated with Madeira sauce.