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Name for dish into which you discard used shellfish shells?

post #1 of 17
7/27/08 at 6:32pm
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
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post #2 of 17
7/28/08 at 5:39am
Ummmm..... le trash?




Sorry... couldn't resist.
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post #3 of 17
7/28/08 at 5:46am
bisque? bouillabaisse?
more than taste fine
me eat it all the time
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post #4 of 17
7/28/08 at 5:58am
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.
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post #5 of 17
7/28/08 at 7:37am
Thread Starter 
Yes, the name of the dish (plate), like tureen or ramekin.
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post #6 of 17
7/28/08 at 10:48am
The "Boneyard"
Never trust a skinny cook
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post #7 of 17
7/28/08 at 1:28pm
Growing up we used to call it the kierkoff - no idea how to spell it. I think it's Flemish for graveyard.
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post #8 of 17
7/28/08 at 1:47pm
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.
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post #9 of 17
7/28/08 at 2:11pm
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
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post #10 of 17
7/28/08 at 4:07pm
Thread Starter 
I don't think it was oubliette, and it wasn't the other ones because it was a single word. But thanks
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post #11 of 17
7/28/08 at 4:18pm
Cimetiere?
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post #12 of 17
7/28/08 at 4:38pm
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
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post #13 of 17
12/12/10 at 5:51pm

@bluedogz 

AAHAHAHHAHAHAH

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

:)

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post #14 of 17
12/13/10 at 6:43am

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

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post #15 of 17
12/13/10 at 7:27am

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
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post #16 of 17
12/13/10 at 1:12pm

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.

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post #17 of 17
12/13/10 at 1:27pm

                                                                                   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...
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