French

[English]

Terms in French 2331-2340 of 10943

Bonde

[French]

A log of soft cheese made with cow's milk. It has a creamy paste and a greyish-red and downy white penicillin rind and is sometimes foil-wrapped. It has been recorded for about 1,000 years and is made on farms and dairies and industrially in the Neufchâtel area, Pays de Bray in Normandy. This cheese is at its best from summer to winter, is made with enriched, double cream (US: heavy cream) milk and contains 50-60% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 6.5 cm (2½") diameter x 7.5 cm (3") long, weighing 100 g (3½ oz). There is a cheese called Bondard which is identical in every respect except that it weighs in at 200 g. Affinage is from 2 weeks to 4 months. This table cheese is springy to the touch, and has a strong smell and a mushroomy, fruity, slightly salty flavour. It is shaped like the bung (‘bonde’) of a barrel. (AOC).

Bonde de Gâtine

[French]

A soft goat's milk cheese from Poitou with very good flavour.

bondelle

[French]

Powan. Whitefish. Houting. Vendace. A small relation of char or lake whitefish and is a slightly oily freshwater fish of northern Europe, prepared in the same way as trout. It can be baked or fried.

Bondon (de Neufchâtel)

/BO'-do'/
[French]

A log of soft cheese made with cow's milk. It has a creamy paste and a greyish-red and downy white penicillin rind and is sometimes foil-wrapped. It has been recorded for about 1,000 years and is made on farms and dairies and industrially in the Neufchâtel area, Pays de Bray in Normandy. This cheese is at its best from summer to winter, is made with enriched, double cream (US: heavy cream) milk and contains 50-60% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 6.5 cm (2½") diameter x 7.5 cm (3") long, weighing 200 g (7 oz) or 7.5 cm (3") diameter x 9 cm (3½") long, weighing 300 g (10½ oz). There is a cheese called Bonde which is identical in every respect except that it weighs in at 100 g. Affinage is from 2 weeks to 4 months. This table cheese is springy to the touch, and has a strong smell and a mushroomy, fruity, slightly salty flavour. It is shaped like the bung (‘bonde’) of a barrel and is packed in straw. (AOC).

bon-Henri

[French]

Alexanders or black lovage. A green plant which grows wild and may be used as a substitute for spinach. It is related to the weed "fat hen" which is used as chicken feed.

Bonica

[French]

A plump, oval-shaped variety of aubergine (US: eggplant) with dark purple skin and delicate, practically seedless flesh.

bonifie

[French]

Developed. Often applied to wines or cheeses.

bonite

/boh-neet/
[French]

Bonito. A migratory fish which is available up to 25 lb (11.3 kg). Often sold as tuna, though it is not.

bonite à dor raye

[French]

Bonito. A migratory fish which is available up to 25 lb (11.3 kg). Often sold as tuna, though it is not.

bonite à ventre raye

[French]

A Galician name for skipjack tuna or striped bonito with a striped belly, which lives in the Atlantic and the Mediterranean.