French

[English]

Terms in French 6851-6860 of 10943

homard cardinal

[French]

A lobster with sauce cardinal in the half shell, browned.

homard thermidor

/oh-MAR thayr-mee-DOOR/
[French]

Lobster thermidor. The tail meat of a cooked lobster, sliced, replaced in the shell, coated with a cream sauce flavoured with mustard and browned under the grill.

horrible

[French]

John Dory. A high quality, plump, flattish fish with a golden sheen, with an ugly but amiable face. It was first associated with Zeus, then with St Peter, as evidenced by the ‘finger marks’ left by him when he picked it up to remove a coin from its mouth to pay some taxes.

hors d’age

[French]

Armagnac labelled as Hors d’Age is ten years old or more.

hors d'œuvre

/or-duh-vre/
[French]

Appetisers. Side dishes

hors d'œuvres maigret

[French]

Antipasto including mixed vegetables and salads, hard boiled eggs and perhaps tuna, but with no meat.

hottonie

[French]

Fishwort. A green leafy plant with a slightly fishy smell used in China, Japan, Korea and South East Asia. The roots may also be used and the plant is also used for medicinal purposes.

houblon

/oo-BLOH'/
[French] plural houblons

Hops. The male flower shoots are boiled, tossed in butter or sometimes cooked in cream. Flowers are decorative and hops are most famously used in making beers.

Houttuynia

[French]

Fishwort. A green leafy plant with a slightly fishy smell used in China, Japan, Korea and South East Asia. The roots may also be used and the plant is also used for medicinal purposes.

Houttuynia cordata panaché

[French]

Fishwort. A green leafy plant with a slightly fishy smell used in China, Japan, Korea and South East Asia. The roots may also be used and the plant is also used for medicinal purposes.