French

[English]

Terms in French 5531-5540 of 10943

cuit à la goutte de sang

/kweet ah lah GOOT duh sahng/
[French]

"Cooked to the drop of blood." Refers to poultry or game which is just barely cooked.

cuit à la vapeur

[French]

Cooked in steam. Steamed.

cuit à l'eau

[French] plural cuits à l'eau

"Cooked in water." Boiled.

cuit à petit feu

[French]

"Cooked with a little fire." Cooked slowly. Simmered. Cooked slowly in water or stock.

cuit à point

/kweet ah PWAH/
[French]

"To the point", presumably of perfection - cooked medium rare. The French consider this the perfect degree of cooking steak, hence the term. It also describes fruit or cheese which is perfectly ready for eating.

cuit au bleu

[French]

"Cooked blue." Poached when fresh, or even live. Especially applies to trout.

cuit au four

/kweet oh foor/
[French]

"Cooked in the oven." Baked.

Cujassou

[French]

A cone-shaped goat's milk cheese. This small cheese is made on farms and in dairies in Périgord and has a mild flavour. Best from May to February. 45% fat. (AOC).

cul

[French]

Chump end of veal. Haunch or rear.

cul-blanc

[French]

"White tail." A name for a great snipe. The finest part of the bird is reputed to be the brain. Best in autumn (US: fall), they are usually roasted.