French

Terms in French 3301-3310 of 10943

"Carrots in butter." Carrots boiled, drained and tossed in butter.

"Carrots in the style of Crécy." Carrots boiled and puréed with cooked rice.

Carrot jam (US: jelly).

"Carrots in Flemish style." Carrots cooked in a casserole with cream, eggs, parsley and butter.

[French] plural carottes glacées

"Glazed carrots." Carrots boiled in a little stock with butter, sugar and seasoning until they are tender and the stock has reduced to a glaze.

Carrots finely sliced and simmered in water, preferably Vichy water, and then glazed with a little butter and a sprinkle of sugar.

[French] plural caroubes

Carob bean, dried and ground into a powder resembling and used as a substitute for cocoa and chocolate powder.

[French] plural carouches

Crucian carp. A carp of silvery gold colour, similar to bream in appearance.

/KAH-puh/

[French] plural carpes

Carp

Sliced carp braised in beer garnished with soft roes, onions, celeriac and diced spiced bread.

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