French

[English]

Terms in French 6641-6650 of 10943

grande lépiote

[French] plural grandes lépiotes

Parasol mushroom. Good baked with butter and garlic, or fried.

grande myrtille

[French] plural grandes myrtilles

Blueberry

grande naine

[French]

A variety of yellow banana with brown stained skin.

grande palourde

[French] plural grandes palourdes

Smooth clam or brown Venus clam.

grand epautre/grand epeautre

[French]

Spelt. A crude grain used for breads. Spelt production continues to be a major cereal crop in isolated regions throughout southeastern Europe, primarily in Germany and Switzerland.

grand epeautre

[French]

Spelt. A crude grain used for breads. Spelt production continues to be a major cereal crop in isolated regions throughout southeastern Europe, primarily in Germany and Switzerland.

grande roussette

[French]

Huss. This species of dogfish has a grey-brown skin with quite pronounced dark spots. Because of its relative similarity to a shark the coarse skin is usually removed by fishmongers. These fish grow to about 80 cm (32 inches) in length. The flesh is white or pinkish with a firm texture and good flavour. It is boneless. It is also commonly known as the spotted dogfish or nursehound or, in some places, as rock salmon or rock eel. Spurdog, smoothound and tope are all sold as huss. It is an excellent addition to soups because of its texture. It feeds on shellfish which flavours its own firm, white flesh.

grand gravelot

[French]

Ringed plover. Peterson's Field Guides describes this as a 'plump, lively little shorebird'. It has a distinctive black band across its breast.

grand tetras

[French]

Capercaillie. Black cock. Wood grouse. This large, grouse-like game bird is found in coniferous woodland hills of Scandinavia and Baltic countries, Scotland, the former Yugoslavia and Central Europe with some in the Pyrenees. They are usually found on the floors of coniferous forests during summer and up in the trees in winter.

Grand Vatel

[French]

A soft, mild triple cream cow's milk cheese made industrially around Saint-Cyr-sur-Morin in the Île-de-France.