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véhicule CO TA
paillasson aux champignons des bois

Glossary entry

French term or phrase:

boutons

English translation:

(plump) young flower buds

Added to glossary by MoiraB
Oct 17, 2012 06:45
11 yrs ago
1 viewer *
French term

boutons

French to English Other Cooking / Culinary de scorsonères
Main course item on a Belgian menu (I'm assuming 'coli' should be 'colin'):
Coli en Filets, Boutons de Scorsonères et Mousseuse de Cresson de Fontaine

One site talks about flowers of black salsify, but I'm not convinced. Buds?? Or are they just tender young roots of black salsify?
Proposed translations (English)
4 (plump) flower buds
References
scorzonero buds

Discussion

Benjamin Hall Oct 17, 2012:
emiledgar I wouldn't say rigid, id'say precise. The asker is offered 2 different perspectives :)
emiledgar Oct 17, 2012:
@ benjamin I think you are being too rigid, especially since this is a menu term.
Benjamin Hall Oct 17, 2012:
emiledgar That's what I'm saying, in my opinion the exact meaning is a flower bud (or bud - but flower bud is more detailed). That's why in French there are 2 words for 2 different things: bouton and fleur. If we called Boutons de Scorsonères "scorsonera flowers" then, to me, it wouldn't be correct/precise.
emiledgar Oct 17, 2012:
@ benjamin You may be right, but the question is, what is the exact meaning? And how to best translate it? Literal translations are often not the best.
Benjamin Hall Oct 17, 2012:
emiledgar Considering that some flowers can be eaten, I think that "flower bud" is more specific than "flower". They would have called them "fleurs de scorsonères" if they were using the full-matured flowers in my opinion. "Boutons" are harvested before they become flowers for specific reasons. Without looking at how other people have called them in English, my idea is that it makes more sense to convey the exact meaning.
writeaway Oct 17, 2012:
sprouts is used sometimes in English
emiledgar Oct 17, 2012:
@ benjamin it's not necessarily so cut and dried, as in rosebud in English or bouton d'argent in French. Yes a bouton is a bud but culinary terms often expand definitions and as in the text I quoted that person decided to use flowers instead of flower buds Also, many flowers (especially from plants that are not grown for their flowers) are not much different from their bud shape and size, hence the use of one term for the other.
Benjamin Hall Oct 17, 2012:
re emiledgar Flowers are not "boutons", flowers are "fleurs". Bouton are less mature than flowers (not open, more dense) I think.
emiledgar Oct 17, 2012:
just flowers? Here they just call them flowers:
Cadogan Guide Dordogne, the Lot & Bordeaux - Page 46 - Google Books Re
books.google.com/books?isbn=1860113540
Dana Facaros, Michael Pauls - 2007 - Travel
In the spring, asparagus often makes an appearance, and sometimes in Perigord you'll see boutons de scorsoneres -flowers of black salsify -cooked in ...
writeaway Oct 17, 2012:
Posted for the picture/image http://www.recettefacile.net/recettes/omelette-aux-boutons-d...

Proposed translations

40 mins
Selected

(plump) flower buds

You can say "(plump) flower buds" and it sounds nicer than "buds" in a restaurant :)
Example sentence:

The flowers can also be harvested - the plump flower buds can be steamed and eaten whole, while the flower petals add a delicate flavour to salads.

Reference:

http://www.guardian.co.uk/lifeandstyle/2008/apr/05/10

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4 KudoZ points awarded for this answer. Comment: "You can just about see on the photo in writeaway's link that they're mostly buds with some flowers showing. One site talked about the need to soak them in vinegar to get rid of bitterness, so I don't think flowers would survive that treatment. Think I'll also use scorzonera rather than black salsify, as Rachel's site says they're actually different. Thanks, everyone."

Reference comments

6 hrs
Reference:

scorzonero buds

In the kitchen the roots are best scrubbed and cooked in their skins. The skins can easily be removed under a cold tap after cooking. If, however, the roots run up to seed do not despair. The young flower buds can be steamed or lightly boiled and served like asparagus. Or, as was recommended by the famous French chef Boulestin, they can be used in omelettes. But do remember to use young flower buds if you are tempted! The leaves can also be used, blanched in early spring (earth them up as the young shoots develop). Steam them and serve them as a snack on buttered toast.

http://www.nvsuk.org.uk/growing_show_vegetables_1/scorzonera...
Note from asker:
Thanks, Rachel. I found that earlier when I was researching Benjamin's suggestion but forgot to take note of the url to mention when grading.
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