French

[English]

Terms in French 8691-8700 of 10943

pei ange

[French] plural peis anges

A name in Nice for the angel fish, fiddle fish, shark ray, angel shark.

peï coua

[French]

Corb. A Mediterranean bluefish resembling a small sea bass. It is inclined to lurk amongst rocks.

peigne

[French] plural peignes

"Comb." Pilgrim or great scallop. These are shellfish with white meats and pink corals, often cooked in their shells with the corals and have sweet, succulent meat if properly cooked. According to legend, the body of St James (St-Jacques) travelled with a boat with neither oars nor sails around the Iberian coast, coming to rest in Compostela. Many miracles were associated with this journey, including one where the horse of a pagan nobleman leaped into the sea. They emerged carrying the body of St James covered in scallop shells. This resulted in the nobleman converting to Christianity. Pilgrims to Santiago de Compostela have traditionally worn scallop shell badges in commemoration of St James, or used scallop shells as begging bowls. The whole pilgrim route is decorated with his emblem. In some parts of Europe they are eaten on the feast day of St James on 25 July to commemorate the arrival of pilgrims or peregrinos at Santiago de Compostela, often with tomatoes and garlic. They are more often simply and lightly fried.

peigne glabre

[French] plural peignes glabres

A scallop found in the Mediterranean and Black Sea, this is sometimes known as the smooth scallop.

peï rei

[French]

A name in Languedoc for the meagre, a fish similar to a large sea bass..

peïs-angi

[French]

A name in Marseille for the angel fish, fiddle fish, shark ray, angel shark.

pelamide

[French]

Bonito. A migratory fish which is available up to 25 lb (11.3 kg). Often sold as tuna, though it is not.

Pelardon

[French]

A local dialect word in Languedoc for 'pieces' and used for goat's milk cheese. (AOC).

Pelardon d'Altier

[French]

A small soft white goat’s cheese with nutty flavour, made on farms in Cévennes.

Pelardon d'Anduze

[French]

A small soft white goat’s cheese with nutty flavour, made on farms in Cévennes.