Glossary entry (derived from question below)
French term or phrase:
alouette
English translation:
"olives," paupiette; mullet rolls
Jan 11, 2007 13:14
17 yrs ago
3 viewers *
French term
alouette
French to English
Other
Cooking / Culinary
menu
On a menu, here is the full sentence:
« Alouette » de rouget et fenouil en barigoule d’artichauts poivrades aux olives niçoises et pistou
« Alouette » de rouget et fenouil en barigoule d’artichauts poivrades aux olives niçoises et pistou
Proposed translations
(English)
4 +4 | "olives," paupiette; mullet rolls | Veronica Coquard |
3 +4 | red mullet and fennel parcels (ask chef) | French Foodie |
Proposed translations
+4
14 mins
Selected
"olives," paupiette; mullet rolls
This has nothing to do with the bird. It's a way of preparing "paupiettes" which are rolled-up bits of meat or, in this case, fish, covered with lard, tied up and generally cooked in a sauce. They are more often called "alouettes sans tête" but the origin of the name is probably like that of the "Welsh rabbit" which contains no rabbit.
My dictionary tells me they are called "olives" in English but I'm afraid you may confuse readers somewhat with that term. Here is an extract from a recipe of an "allouette de boeuf."
Bien aplatir les tranches de viande de boeuf. Disposer une tranche de viande devant soi et pratiquer une incision de 3 centimètres en partant du haut. Placer un morceau de lard maigre et sa persillade sur le bas de la tranche de viande. Rouler la viande avec son lardon et passer la paupiette dans la boutonnière. Si cette opération est trop complexe, ficeler la paupiette avec de la ficelle alimentaire. Procéder de même avec toutes les autres tranches de viande. Mettre les paupiettes dans une cocotte avec un peu d'huile d'olive et les faire raidir.
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Note added at 16 mins (2007-01-11 13:30:21 GMT)
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Sychronicity, Mara! :-)
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Note added at 1 hr (2007-01-11 14:22:05 GMT) Post-grading
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Thank you!
My dictionary tells me they are called "olives" in English but I'm afraid you may confuse readers somewhat with that term. Here is an extract from a recipe of an "allouette de boeuf."
Bien aplatir les tranches de viande de boeuf. Disposer une tranche de viande devant soi et pratiquer une incision de 3 centimètres en partant du haut. Placer un morceau de lard maigre et sa persillade sur le bas de la tranche de viande. Rouler la viande avec son lardon et passer la paupiette dans la boutonnière. Si cette opération est trop complexe, ficeler la paupiette avec de la ficelle alimentaire. Procéder de même avec toutes les autres tranches de viande. Mettre les paupiettes dans une cocotte avec un peu d'huile d'olive et les faire raidir.
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Note added at 16 mins (2007-01-11 13:30:21 GMT)
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Sychronicity, Mara! :-)
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Note added at 1 hr (2007-01-11 14:22:05 GMT) Post-grading
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Thank you!
Reference:
http://www.cote.azur.fr/recette_alouettes-sans-tete_20.htm
http://www.750g.com/resultats_d_une_recherche.htm?kw=allouette+sans+t%EAte
Peer comment(s):
agree |
Bourth (X)
: Beef (assuming it IS beef; quite prob. veal in this country, if not any other meat) olives with xx stuffing. Check w. chef. Better still, apply 4 a tasting. Better better still still, apply 4 full lunch, incl. wine, 2 really savour & appreciate it.
10 mins
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Couldn't agree with you more. Cheers!
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agree |
French Foodie
: snap! I totally agree that while "olive" is the correct translation for paupiette, it could confuse the readers...
15 mins
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Thank you Mara! :-) Great minds think alike.
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agree |
Rachel Fell
: also maybe little bundles of red mullet, etc.
31 mins
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Indeed. Thank you, Rachel!
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agree |
Tony M
: Exactly my own thinking too!
40 mins
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Et voilà ce qui fait plaisir! :-) Merci beaucoup!
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4 KudoZ points awarded for this answer.
Comment: "Thanks for all your excellent suggestions!"
+4
11 mins
red mullet and fennel parcels (ask chef)
Since I live in Provence, the alouette I am familiar with is actually called "alouette sans tete" - they are little parcels of pork meat stuffing wrapped in a thin layer of beed and cooked in a sauce.
As this site describes well:
http://www.bienmanger.com/1F1484_Alouettes_Sans_Tete.html
I imagine then that this dish could be something like a fennel stuffing wrapped in the red mullet fillet to make a parcel, but really I think your safest bet is to ask the chef. As much as possible, I try to discuss menu translation with the chefs, since they tend to alter traditional recipes to form their own creations.
HTH
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Note added at 12 mins (2007-01-11 13:26:45 GMT)
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thin layer of *beef* that is!
As this site describes well:
http://www.bienmanger.com/1F1484_Alouettes_Sans_Tete.html
I imagine then that this dish could be something like a fennel stuffing wrapped in the red mullet fillet to make a parcel, but really I think your safest bet is to ask the chef. As much as possible, I try to discuss menu translation with the chefs, since they tend to alter traditional recipes to form their own creations.
HTH
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Note added at 12 mins (2007-01-11 13:26:45 GMT)
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thin layer of *beef* that is!
Peer comment(s):
agree |
Mark Nathan
11 mins
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thanks Mark
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agree |
Rachel Fell
: sounds delicious anyway:)
33 mins
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I agree, Rachel!
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agree |
Tony M
: Very much in line with my belief in "debunking" menu pretentiousness
42 mins
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thanks Tony!
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agree |
emiledgar
: When I was growing up in Belgium, we called them "oiseaux sans tetes" (this was our Wednesday evening meal).
4 days
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thanks emiledgar, they're delicious, aren't they?
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Discussion