French

[English]

Terms in French 171-180 of 10943

agaric laqué

[French] plural agarics laqués

Of the same family as the amethyst deceiver, this mushroom is edible but not particularly good and has tough stems. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous).

agaric Sylvicole

[French] plural agarics Sylvicoles

Wood mushroom. A good edible mushroom.

Agen

[French]

Market town and prefecture of the department of Lot-et-Garonne, on the north side of the river Garonne, north-west of Toulouse. It is renowned for its preserved fruits, particularly plums and greengageswhich may be either dried or tinned (US: canned). There was a covered market there from 1882 to 1970.

Agenais

[French]

Agenais is an area in the department of Lot-et-Garonne around Agen and on the north bank of the Garonne. It is also the name of a dialect spoken in the area and is an adjective describing things from the area.

Agenois

[French]

A name for the Agenais, an area in the department of Lot-et-Garonne around Agen and on the north bank of the Garonne.

agiter

/A-jhee-teh/
[French]

To shake. This is to shake something small, whereas shaking something big, like a tree, would be secouer.

agneau

/AHN-yoh/
[French] plural agneaux

Lamb. An animal up to the age of one year, before weaning, at which point it becomes a "mouton", weighing around 10 kg (22 lb).

agneau à la hongroise

[French]

"Lamb in the style of Hungary." Breast of lamb cubed and added to a roux of browned onions mixed with stock and paprika.

agneau blanc

/AHN-yoh blo'/
[French] plural agneaux blancs

A lamb from around 80 to 130 days, weighing 16 to 25 kg (35 – 55 lbs) living on a mixed diet of milk and grass. The flesh is a little more coloured than that of the agneau de lait, and with a little more flavour.

agneau chilindron

[French]

A dish from the Basque country of lamb stewed with potatoes and garlic.