French

[English]

Terms in French 5791-5800 of 10943

écrevisses à la liégeoise

[French]

"Crayfish in the style of Liége." Crayfish poached and served with butter sauce.

écrevisses à la vauclusienne

[French]

"Crayfish in the style of Vaucluse." Crayfish poached in white wine with tomatoes.

écuelle

[French]

A bowl or basin

écumoire

[French]

Skimmer. A large, flat perforated spoon with a long handle. It is used for skimming sauces and stocks. A version made from galvanised wire can be used for lifting fried foods from the oil or fat.

écureuil

[French]

Squirrel

Edam demi-etuve

[French]

Cured for longer than Edam is normally, resulting in a stronger smell and flavour.

Edam etuve

[French]

Cured for longer than Edam is normally, resulting in a stronger smell and flavour.

Édam Français en Pain

[French]

A Dutch cheese made from pasteurised cow’s milk with a firm compressed pale yellow paste and a yellow or red wax covering. It is sold in the shape of loaves and has all the characteristics of Edam except the shape. In France this is imitated under the name of Galantine or Édam Français en Pain.

effiloché/effilochée

[French] plural effilochés/effilochées

Thinly sliced. Frayed. Sometimes used as a description of vegetables.

efrault

[French] plural efraults

Smallage. Wild celery.