French

[English]

Terms in French 1691-1700 of 10943

bécasseau maubèche

[French] plural bécasseaux maubèches

Knot. A coastal wader which is quite stocky and with a short neck, beak and legs.

bécasseau minute

[French] plural bécasseaux minutes

Little stint. A small bird similar to a dunlin.

bécasseau sanderling

[French] plural bécasseaux sanderlings

Sanderling. A plump, active coastal wader which rushes up and down as the waves come and go.

bécasseau variable

[French] plural bécasseaux variables

Dunlin (US: red-backed sandpiper). A small coastal wader which in summer has a distinctive black patch on its breast.

bécasseau violet

[French] plural bécasseaux violets

Purple sandpiper. Half way in size between a knot and a dunlin, this is another coastal wader which lurks in the rocks.

bécasse de mer

[French] plural becasses de mer

Red mullet, surmullet. Sea woodcock. 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.There is another smaller variety, Mullus barbatus, but this, Mullus surmuletus, is the most prized variety.

bécasse de mer

[French] plural becasses de mer

"Woodcock of the sea." Trumpet fish. A large marine fish. It is also a name for red mullet.

bécasses de Carême

/beh-KAHSS duh kah-rehm/
[French]

Woodcock roasted rare, the breast removed and coated with French mustard. It is served with a sauce of cooking juices deglazed with brandy and game stock.

bécasses sautées à l'Armagnac

/beh-KAHSS soh-tay ah lahr-mah-NYAK/
[French]

Jointed woodcock is browned and the pan deglazed with Armagnac and stock. The chopped intestines are used to enrich the sauce and cayenne pepper is added.

bécasse truffées rôties

[French]

Woodcock stuffed with chicken forcemeat and truffles and then roasted. It is served on croûtons with a sauce of the cooking juices deglazed with brandy.