08:26 Jan 9, 2019 |
French to English translations [PRO] Marketing - Cooking / Culinary / agroalimentaire | |||||||
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| Selected response from: Tony M France Local time: 07:07 | ||||||
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Summary of answers provided | ||||
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4 | cubed veal in a suprême sauce / sauce suprême |
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3 +1 | veal blanquette in white sauce |
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Summary of reference entries provided | |||
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examples of the cut (in blanquette de veau recipes) |
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Discussion entries: 9 | |
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cubed veal in a suprême sauce / sauce suprême Explanation: Here, 'blanquette' refers pretty clearly to the cut of meat; whereas in En we would just say 'cubes of meat' or 'cubed meat', in FR the cut of meat is called by the neam of dishes it is typically used in: bourguignon of beef, navarin of lamb, blanquette of veal, and sauté of pork being typical examples. In fact, so set are these terms, the actual type of meat is often / usually left out — cf. 'tranche de gigot', for example, where everyone just knows it is (almost) certain to be a gigot of lamb! So this is simply veal that has been cut up into cubes. As for the 'sauce suprême' or 'suprême' sauce, as Nicole says, this is one particular kind of well-flavoured 'white' sauce; I think it would be reductive and also miselading to simply call it a 'white sauce', which in the absence of further qualification, most people would assume to be some kind of béchamel! The classic 'suprême' sauce is well-known in EN cuisine, cf. the common-enough dish 'chicken supreme' — which, confusingly, is nothing to do with the specific cut 'a supreme of chicken'! -------------------------------------------------- Note added at 22 hrs (2019-01-10 07:07:08 GMT) -------------------------------------------------- Here is just one of several references I found, this time from Canada, which makes it clear it is being used to refer to a cut of veal: Produits de veau frais du Québec | Boucherie La Préférence depuis ... https://www.lapreference.com/viandes-de-veau.php Chaque pièce ou découpe de veau est inspecté lors de la réception des produits ... des paupiettes de veau, des escalopes de veau ou des blanquettes de veau. Note that 'blanquette' is also used to refer to a cut of poultry (for logical reasons, more often turkey than chicken etc.) — and in this case, because of the nature of the pieces, it may be with or without bone. -------------------------------------------------- Note added at 23 hrs (2019-01-10 08:05:40 GMT) -------------------------------------------------- Here is just one of many recipes for 'sauce suprême', which being poultry-based, is ideal to accompany a delicate meat like veal: https://www.despi-le-boucher.com/recette-sauce-supreme/recet... I only chose this one because it si closests to the version I usually make. -------------------------------------------------- Note added at 1 day 1 hr (2019-01-10 10:11:08 GMT) -------------------------------------------------- Here is a reference from a catering supplier in France, referring to this as a cut "used for...": https://www.brake.fr/les-produits/le-veau/le-piece-de-veau/l... "DÉCOUPE DE VEAU POUR BLANQUETTE poitrine Des cubes de poitrine de veau calibrés, sans os et sans cartilage." Referrng to it as 'blanquette' is just a retailers' way of shortening and simplifying the description on the product label for the customers. -------------------------------------------------- Note added at 1 day 1 hr (2019-01-10 10:16:45 GMT) -------------------------------------------------- Here are some further examples for those who are still in doubt: https://www.leseleveursdelacharentonne.fr/e-boutique/veau/a-... https://www.carrefour.fr/p/veau-blanquette-sans-os-a-mijoter... https://fr.openfoodfacts.org/produit/20289621/blanquette-de-... https://www.perigordine-de-salaisons.fr/home/51-blanquette-d... ...need I go on? -------------------------------------------------- Note added at 1 day 2 hrs (2019-01-10 10:37:37 GMT) -------------------------------------------------- I can't understand why people are querying this well-documented usage as BOTH a certain type of dish AND the cut of meat used in it — this is a basic cultural difference that you very quickly learn when you come to France; I well remember early on asking what 'gigot' was a leg of, and being greeted with incredulous looks — why, it's always lamb, of course! It's just one of those things that is said in FR that we simply don't express in the same way in EN; if you go into a French butcher's and ask for 'bœuf en cubes', they'll say "Oh you mean 'bourguignon'!" — the first time I did so, I protested that I didn't want it to actually make 'bœuf bourguignon', and they patiently explained "No, of course, it's just what we call it here!" -------------------------------------------------- Note added at 2 days 1 hr (2019-01-11 09:34:20 GMT) -------------------------------------------------- Of course, key context here would be: does this company ONLY supply cuts of raw meat (in which case, it couldn't be any kind of dish ion or with sauce!) — OR do they also supply veal in prepared dishes? -------------------------------------------------- Note added at 2 days 9 hrs (2019-01-11 18:07:58 GMT) -------------------------------------------------- REVISED SUBMISISON: In the light of further research and Philippe B's helpful discussion posts, I am now more than ever convinced this refers purely to a cut of meat, but that my suggestion of a 'suprême sauce' was wrong in this particular context (though do note it is indeed sometimes served with veal). There is no earthly reason why a purveyor of raw meat would suddenly stick a finished dish in their catalogue! So please just ignore the reference to any form of sauce... I think Philippe is correct that 'suprême' here is just being used to disguise the fact that these are 2nd-grade parts of the veal. |
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Grading comment
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9 hrs confidence: peer agreement (net): +1
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