Glossary entry (derived from question below)
French term or phrase:
Volaille de Bresse rotie à la façon des moutardiers
English translation:
Roasted Bresse Chicken, "Mustard-Maker Style"
Added to glossary by
Mark Nathan
Aug 7, 2006 08:28
17 yrs ago
French term
France
Excellence, Expertise & Experience
Native in: English (Variants: Irish, British, Wales / Welsh, UK, Scottish)
Works in: French to English, English
Volaille de Bresse rotie à la façon des moutardiers
French to English
Other
Cooking / Culinary
Menu
Apart from the question about "à la façon des moutardiers (I guess I can use the original plus a gloss), can it be assumed that "volaille" is chicken and not turkey (the word "poultry" on a menu just seems weird)?
Thanks in advance.
Thanks in advance.
Proposed translations
(English)
| 3 +1 | Roasted Bresse Chicken, "Mustard-Maker Style" |
Mark Nathan
|
| 2 +1 | See comment |
Charlotte Allen
|
Proposed translations
+1
54 mins
Selected
Roasted Bresse Chicken, "Mustard-Maker Style"
As to what mustard maker style involves....
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Note added at 1 hr (2006-08-07 09:34:20 GMT)
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This reminds me of the way that a chef I once worked with used to open those nice grey ceramic jars of Meaux mustard with the red wax on top.
Put the whole pot in a hot oven for about four minutes and then, with a the point of "couteau d'office" and a deft flick of the wrist, toss the lid into the bin (assuming you are about to use the whole pot to make half a gallon of mustard sauce).
Do not, as the apprentice did, forget about the pot. This will result in a dull thud as the top explodes and hits the roof of the oven, followed by a weary exchange of glances and an unpleasant salvage operation.
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Note added at 1 hr (2006-08-07 09:34:20 GMT)
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This reminds me of the way that a chef I once worked with used to open those nice grey ceramic jars of Meaux mustard with the red wax on top.
Put the whole pot in a hot oven for about four minutes and then, with a the point of "couteau d'office" and a deft flick of the wrist, toss the lid into the bin (assuming you are about to use the whole pot to make half a gallon of mustard sauce).
Do not, as the apprentice did, forget about the pot. This will result in a dull thud as the top explodes and hits the roof of the oven, followed by a weary exchange of glances and an unpleasant salvage operation.
Peer comment(s):
| agree |
Cervin
: Keep the French? see:Veal Tenderloin 'Façon des Moutardiers'http://www.reidspalace.com/web/omad/omad_c5d4_dining_menus.j...
14 mins
|
| neutral |
Robin Holding
: This answer is correct, but I must admit that"mustard-maker style" doesn't sound very appetizing. I think I'd prefer "Mustard-Roasted Bresse Chicken." By the way, there's a tasty-looking recipe for "mustard-roasted chicken" at the following address -- ht
7 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Apologies for the delay closing this question -- I have been very busy. Thanks to all."
+1
12 mins
See comment
Sorry, can't help with the 'moutardiers' bit (although it does imply 'with mustard' - unless it's the opposite, i.e. they get so sick of the sight of mustard, they'd rather eat anything but?), but these sites:
http://www.glorieusesdebresse.com/
http://www.pouletbresse.com/intro.htm
definitely confirm that it's chicken and only chicken that's involved. Also, "Bresse chicken" seems to be an accepted culinary term: http://www.google.co.uk/search?hl=en&q="bresse chicken"&btnG...
http://www.glorieusesdebresse.com/
http://www.pouletbresse.com/intro.htm
definitely confirm that it's chicken and only chicken that's involved. Also, "Bresse chicken" seems to be an accepted culinary term: http://www.google.co.uk/search?hl=en&q="bresse chicken"&btnG...
Discussion
Veal Tenderloin 'Façon des Moutardiers', Roasted Potatoes, Bacon and Leek...