French

[English]

Terms in French 6881-6890 of 10943

huître végétale

[French]

"Vegetable oyster." Salsify

hure (de porc)

[French]

A type of brawn made from boar or pig’s head. It is often coated in aspic.

hure à la parisienne

[French]

Minced (US: ground) tongue and skin or veal or pork set in aspic in a mould.

hure blanche

[French]

A type of brawn combining head, cured fore hock and skin and coated in aspic.

hure de Francfort

[French]

A small version of hure blanche, a type of brawn combining boar or pig’s head, cured fore hock and skin.

hure rouge

[French]

Boar or pig’s head smoked and packed into a large red skin from the animal’s gut with aspic.

hurlin

[French]

Perch

hydne commun

[French]

Hedgehog fungus. Cream-coloured mushrooms, excellent to eat, easily found in woods from late summer to late autumn (US: fall). They have a sort of downy white stem leading up to a cap which is centrally depressed and under which are masses of little spines, giving the mushroom its English name. It is quite a good mushroom to collect as it is easily distinguished from other mushrooms, is a relative of the chanterelle, and, like it, has good flavour and good retention of texture on long cooking.

hydne imbriqué

[French] plural hydnes imbriqués

Scaly tooth mushroom or tiled hydnum, an edible fungus with a slightly bitter aftertaste.

hydne sinue

[French]

Hedgehog fungus. Cream-coloured mushrooms, excellent to eat, easily found in woods from late summer to late autumn (US: fall). They have a sort of downy white stem leading up to a cap which is centrally depressed and under which are masses of little spines, giving the mushroom its English name. It is quite a good mushroom to collect as it is easily distinguished from other mushrooms, is a relative of the chanterelle, and, like it, has good flavour and good retention of texture on long cooking.