or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Name for dish into which you discard used shellfish shells?
New Posts  All Forums:Forum Nav:

Name for dish into which you discard used shellfish shells?

post #1 of 17
Thread Starter 
I read this once but I forgot the name and it's driving me nuts. It's a bowl that you use for discarding the shells of clams, mussels, etc., after you eat the insides…it's a French word (but the same in English). Thanks
post #2 of 17
Ummmm..... le trash?




Sorry... couldn't resist.
post #3 of 17
bisque? bouillabaisse?
post #4 of 17
I was thinking the same...but I think the OP means a plate/dish/bowl name, not a dish one cooks....kinda like the Rachael Ray trash bowl.
post #5 of 17
Thread Starter 
Yes, the name of the dish (plate), like tureen or ramekin.
post #6 of 17
The "Boneyard"
Never trust a skinny cook
Reply
Never trust a skinny cook
Reply
post #7 of 17
Growing up we used to call it the kierkoff - no idea how to spell it. I think it's Flemish for graveyard.
post #8 of 17
Thread Starter 
"Kerkhof" would be Dutch for graveyard ("church-yard" literally).

But the term I'm looking for was French, I'm surprised no one here knows it.
post #9 of 17
AFAIK, there's no standardized term or serving piece. Now that AFAIK is a real limitation because my French is limited to recipe and table service vocabulary. On the other hand, that's the context. So, quien sabe?

Earlier, I wrote a fairly long post, but apparently it was taken down because the most common French word for the sort of bowl you see on a table begins, "a ess ess . . ." Perhaps the terms, a$$iette de coquillage, or a$$iette de coquilles ring a bell? Mais, non? Quel dommage.

A French word for a place where things are consigned with intent they be forgotten is oubliette. Was that it?

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #10 of 17
Thread Starter 
I don't think it was oubliette, and it wasn't the other ones because it was a single word. But thanks
post #11 of 17
Cimetiere?
post #12 of 17
a$$iette, basin, bassine, bol, bolee, coupe, ecuelle, jatte, sebile, terrine, vasque.

That's it. I'm out of French. That's every word I know, plus every word from the Oxford Franglaise dictionary for "bowl" of the sort that might be used for shells. I left out things like cuvette, bocal and sucrier which don't seem to fit the context.

A sebile is a beggars bowl -- which kind of makes sense. Kind of.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #13 of 17

@bluedogz 

AAHAHAHHAHAHAH

i made an account to tell you that your comment made me smile

:)

post #14 of 17

There's no other place to dump shells in France, the US and everywhere else, than in la poubelle.

post #15 of 17

Although certainly not French, and not confined to shellfish shells, I kind of like Anne Burrel's term. She calls it her "thanks for coming" bowl.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #16 of 17

Translated to English, "la pubelle" is "New Jersey".
 

Quote:
Originally Posted by ChrisBelgium View Post

There's no other place to dump shells in France, the US and everywhere else, than in la poubelle.

post #17 of 17

                                                                                   S T O C K P O T                   ?//

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Name for dish into which you discard used shellfish shells?