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please translate

post #1 of 16
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Pomme roti a la ratatouille d'olives et gratin de chevre

Poele de fromage frais a l'huile de thym et saisi de jalapeno

petite brochette de volaille au gingumbre et salsa a la mangue

Feuilles croquantes et dentelle de saumon a la marinade de lime et baises roses
Fettucine aux ouefs, crevette geantes a l'ail et crème de basilic

Mignon de bouef sur galette de yuka et fricassee de champignon au vin rouge

Crepes a l'oranges et grand manier, sorbet al'orange
Fraises et trio de chocolats
post #2 of 16

Re: please translate

Let me try. Be forewarned, I only speak kitchen french :)


Pomme roti a la ratatouille d'olives et gratin de chevre

Roast potatoes with olive ratatouille with chevre gratin.

Poele de fromage frais a l'huile de thym et saisi de jalapeno

Fresh cheese in warm thyme oil and jalapeno salsa?

petite brochette de volaille au gingumbre et salsa a la mangue

Chicken satay with mango salsa :)

Feuilles croquantes et dentelle de saumon a la marinade de lime et baises roses

I'd guess this is lime marinated salmon served napoleon style

Fettucine aux ouefs, crevette geantes a l'ail et crème de basilic

Egg fetucinne with shrimp and garlic/basil cream sauce

Mignon de bouef sur galette de yuka et fricassee de champignon au vin rouge

Filet mignon with yucca(?) "cake" and mushrooms sauteed in red wine

Crepes a l'oranges et grand manier, sorbet al'orange
Fraises et trio de chocolats


Crepes suzette, orange sorbet, strawberries dipped in chocolate?

Kuan
post #3 of 16
Have you tried the AltaVista translation service babelfish?
http://world.altavista.com/
Mignon de bouef sur galette de yuka et fricassee de champignon au vin rouge
comes out as
Nice of bouef on wafer of yuka and fricassee of mushroom to the red wine
Now, why bouef didn't morph to beef, and yuka to yucca, and galette to small cake - --- confused:

I, too, only speak cookbook French, but, if you have a recipe, things become clearer.
Ooops - that's only if the cookbook is in English, with French recipe names. I have a dessert/chocolate book that I love, but it's printed in twin columns of Fernch and Italian.

Never fear - after you get a few terms down, from a cookbook or dictionary, it gets easier to thread through recipes.:lips:
Annie
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Annie
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post #4 of 16
Hrm, the last should be strawberries and a trio of chocolates. :)

Funny how you kinda get it after reading enough cookbooks and menus! :D

Kuan
post #5 of 16
"FEUILLES CROQUANTES"

To me F.C. translates into "broken leaves" (of phyllo dough????).
I don't know, in this context, what it interprets into. See the difference between interpretation and translation?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #6 of 16
Feuilles Croquantes means crisp leaves in france mostly phyllo.


dentelle means stairs.

so I would presume that Feuilles croquantes et dentelle de
saumon. would mean marinated salmon between crisp sheets
of Phyllo.
post #7 of 16
Hi!!!

Try Dictionary of Gastronomic Terms French/English; Bernard Luce, La Maison Du Dictionnaire Paris 1997, Hippocrene Books Inc.
"Cooking is like love...enter it with abandon or not at all"
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"Cooking is like love...enter it with abandon or not at all"
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post #8 of 16
Hmm...tried that Altavista translation service for Italian/English and the results are pretty odd:p

My double-step (french-italian-english) translation of "Feuilles croquantes" could be "crispy leaves" as Entremetier said, but I think that a Dentelle is a lace - whatever can be a "salmon lace"...

As for "baises roses", although everybody would be glad to get pink kisses (possibly from a nice French girl) with salmon, maybe the right spelling is "baies rouges" (red berries);)

Pongi
post #9 of 16
Hi!!!

"baises roses" are pink peppercorns and "dentelles de saumon" are thin slices of salmon.
If you need further help with Spanish, French or Italian don't hesitate to contact me.
I hope this was helpful.
"Cooking is like love...enter it with abandon or not at all"
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"Cooking is like love...enter it with abandon or not at all"
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post #10 of 16
A few additions and comments:

- "Dentelle" does indeed mean lace; although in thise context I'm not sure how it applies
- Perhaps "baises roses" = pink peppercorns
- The chicken saté is flavored with ginger
- Since "poèle" is a sort of frying pan, the cheese might be warmed and served in the pan with the oil and salsa
- The shrimp are giant

It would help also if the original menu were spelled correctly. There are quite a few misspellings and instances of non-agreement. For example, "boeuf" and "oeuf" NOT bouef and ouef; that might be why babelfish had trouble.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #11 of 16
What do you need the translation for? Is it for your personnal knowledge or because you are planning to publish this menu?
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #12 of 16

Still puzzled

I apologize for being so boring...but I NEED to be definitely enlightened on this point! :confused:
"Roses" it's OK, pink peppercorns make sense, but are you sure about "baises"? To my poor knowledge of French they look like kisses, while "baies" are berries (and sometimes grains...the same of the Italian "bacche")

I promise that this is the very last time I speak of them :D

Pongi
post #13 of 16
Pongi is correct.

Kokopuffs,
BA French UC Berkeley, 1976

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #14 of 16
Thanks Koko!
now my opinion is guaranteed by a professional French speaker:)

Pongi
post #15 of 16
Pongi,

You are absolutly correct about the term baie. In French it can describe some many different things.


Suzanne,

The term dentelle in cooking is used to very fragile sweet or savoury cookies. Think of a little "cookie" made by meleting parmesan.


Part of the name of that dish doesn't make much sense. Feuilles croquantes et dentelle de saumon loosely translate would be: crackling sheets of salmon. It might be feuilleté instead of feuille. In which case it would imply the use of puff pastry.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #16 of 16
i maybe wrong, but the vision of the salmon dish is starting to look like a stack of lime marinated salmon on a puff pastry version of the inimitable potato galette (game chip) type thingy.

Also poele is a form of roasting, perhaps a (pot?) roasted cheese with thyme oil and jalapeno salsa.

anyway
"Nothing quite like the feeling of something newl"
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"Nothing quite like the feeling of something newl"
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