suprême de blanquette de veau

English translation: cubed veal in a suprême sauce / sauce suprême

08:26 Jan 9, 2019
French to English translations [PRO]
Marketing - Cooking / Culinary / agroalimentaire
French term or phrase: suprême de blanquette de veau
Bonjour,

je traduis un dépliant qui présente une entreprise maîtrisant l'ensemble de la filière du veau (de l'élevage à la commercialisation de la viande), ainsi que ses produits.
J'ai plusieurs termes spécialisés dans la partie produit qui me posent des soucis de traduction :
il y a donc le "suprême de blanquette de veau" (parmi d'autres morceaux de veau tels que le carré, la souris de veau, le coeur de noix, etc).

Comment le traduiriez-vous ?
Merci de votre aide,

Santi
Santillane van-elslande
France
Local time: 07:07
English translation: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.
Selected response from:

Tony M
France
Local time: 07:07
Grading comment
thanks to all !
4 KudoZ points were awarded for this answer



Summary of answers provided
4cubed veal in a suprême sauce / sauce suprême
Tony M
3 +1veal blanquette in white sauce
Nicole Acher
Summary of reference entries provided
examples of the cut (in blanquette de veau recipes)
writeaway

Discussion entries: 9





  

Answers


12 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
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.

Tony M
France
Local time: 07:07
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 410
Grading comment
thanks to all !

Peer comments on this answer (and responses from the answerer)
neutral  Nicole Acher: I think it's inaccurate to say that "blanquette" refers to a cut of meat. Larousse defines it as "◾Ragoût de viande blanche cuite dans un fond blanc, nappée d'un velouté lié à la crème et à l'œuf."
5 hrs
  -> Yes, but in real everyday life here in France, it does indeed commonly refer to the cut rather than the specific dish. If I ask my butcher if she has any 'blanquette', she knows I am asking for a cut of veal. Is this not the case in the US?

neutral  writeaway: I agree with Nicole. I don't see how this can refer to a cut of meat. Anyone who knows French cuisine knows what blanquette de veau is./same in Belgium oeuf corse. I also lived in France for enough years to have made it to a butcher shop or two.
12 hrs
  -> Thx! No sauce here! Anyone who lives in France and ever buys meat can't fail to be aware of this, just like all those other cuts I've mentioned above. Perhaps it's not labelled like this in Belgium where you are? Though my Belgian chef uses this term.
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9 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
veal blanquette in white sauce


Explanation:
I agree with Writeaway's suggestion with regard to finding out whether this is a dish or a cut of meat. Normally the term is used for a cooked dish. I have seen the term used in English as "veal blanquette", leaving it the same as in French, or translated as veal stew. "Supreme" usually refers to a dish in a white cream sauce.

--------------------------------------------------
Note added at 9 days (2019-01-18 15:21:13 GMT)
--------------------------------------------------

As Tony noted, it seems very likely that "supreme" does not refer to a sauce after all in this case. See also comment by Philippe B on discussion board.

--------------------------------------------------
Note added at 10 days (2019-01-19 18:22:42 GMT)
--------------------------------------------------

Here is another suggestion to consider, one which leaves out any mention of sauce: "choice cubes of veal for blanquette / for stew".

Nicole Acher
United States
Local time: 02:07
Native speaker of: Native in EnglishEnglish, Native in FrenchFrench
Notes to answerer
Asker: Still wondering but ..


Peer comments on this answer (and responses from the answerer)
neutral  Tony M: This would appear confusing, since 'blanquette de veau' is by its very nature in a 'white' sauce; whereas in fact a 'supreme' sauce is a fairly special kind of white sauce. / EN readers are used to sauces having FR names, and it is pretty common
3 hrs
  -> When you used "sauce supreme" in your translation, it can be confusing for people who don't know what "supreme" means for a sauce.

agree  GILOU
19 hrs
  -> Thank you Gilou.
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Reference comments


1 day 1 hr peer agreement (net): +1
Reference: examples of the cut (in blanquette de veau recipes)

Reference information:
1kg boneless shoulder or back rib of veal
https://www.bbcgoodfood.com/recipes/3592/blanquette-of-veal

2 1/2 pounds boneless veal stew meat (cut into approximately 2-inch pieces)
https://www.epicurious.com/recipes/food/views/blanquette-de-...

1.6kg veal shoulder, boned
https://www.meilleurduchef.com/en/recipe/veal-blanquette.htm...

en français
1,5 kg de flanchet de veau
https://www.academiedugout.fr/recettes/blanquette-de-veau-a-...
Cette recette est issue du livre "Best of Bocuse" publié aux Éditions Alain Ducasse

writeaway
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 78

Peer comments on this reference comment (and responses from the reference poster)
agree  Tony M: No-one has ever doubted that this kind of cut is used for making this classic dish; but it's ALSO the cut, cf. bourguignon, navarin, etc. / This is a FR>EN question — did anyone ever say it was used thus?
16 mins
  -> Yes, that's how one orders from a French (speaking) butcher. But in English (afaik), the name of the dish isn't used for the cut of meat.
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