French

Terms in French 1961-1970 of 10943

beurre printanier

/burr pree'-tah-nyeh/

[French]

Butter mixed with appropriate poached vegetables.

beurrer

[French]

To butter. To grease a tin in preparation for baking.

beurre rouge

/bur roojh/

[French]

"Red butter." Butter made red with shellfish and served cold, or made like beurre blanc but with red wine and served hot as a sauce.

beurre roux

/bur roo/

[French]

Brown butter. Butter cooked with flour as a base for a roux.

A medium, long, hard pear, growing up tp 65 mm (2½") which, when under-ripe, is green and lightly russeted all over, ripening to golden green. It has a tough skin but has firm yet sweet, very juicy flesh with a nice hint of acidity. The graininess so common in many pears is scarcely perceptible. This variety is too good for cooking and is excellent with cheese. It is ready from mid-October.