→ Fiches Du Livre - "The Hotel St. Francis Cook Book" (Victor Hirtzler) → Start Learning / Download MP3 Flashcards

Question		Answer
shirred start learning		esquivé
potage start learning		le potage
sauté start learning		faire sauter
one-half start learning		une moitié
cupful start learning		tasse
teaspoonful start learning		cuillère à café
pimentos start learning		piments
chervil start learning		cerfeuil
broiled start learning		grillé
parboil start learning		blanchir
planked start learning		en planches
parboiled start learning		étuvé
bloaters start learning		des ballonnements
fillets start learning		filets
yolks start learning		les jaunes
terrapin start learning		tortue
kippered start learning		foutu
larded start learning		lardé
smelts start learning		fondre
glassful start learning		plein verre
grated start learning		râpé
sweetbreads start learning		ris de veau
spoonfuls start learning		cuillerées
spoonful start learning		cuillerée
broil start learning		griller
granulated start learning		granulé
crescents start learning		croissants
moulds start learning		moules
parsley start learning		persil
one-quarter start learning		un quart
macerate start learning		macérer
buttered start learning		beurré
garnished start learning		garni
manilla start learning		manille
fillet start learning		filet
teaspoonfuls start learning		cuillères à café
garnish start learning		garnir
calf's start learning		veau
tenderloin start learning		filet
browned start learning		bruni
squabs start learning		les squabs
crosswise start learning		en croix
farina start learning		farine
garnishing start learning		garniture
watercress start learning		cresson
brandied start learning		brandi
vermicelli start learning		vermicelle
artichokes start learning		artichauts
shallots start learning		échalotes
floured start learning		fariné
squab start learning		pigeonneau
gelatine start learning		gélatine
hashed start learning		haché
simmer start learning		mijoter
chives start learning		ciboulette
shallot start learning		échalote
sago start learning		sagou
ounces start learning		onces
tartaric start learning		tartare
lengthwise start learning		longitudinal
nutmegs start learning		noix de muscade
assorted start learning		assorti
quart start learning		litre
basting start learning		arroser
capon start learning		chapon
tarragon start learning		estragon
currant start learning		groseille
sprinkle start learning		saupoudrer
platter start learning		plat
stewed start learning		cuit
sieve start learning		tamis
maraschino start learning		Marasquin
loganberries start learning		mûres
boil start learning		bouillir
earthen start learning		en terre
broth start learning		bouillon
luncheon start learning		déjeuner
parings start learning		rognures
quartered start learning		en quartiers
cloves start learning		clous de girofle
boiled start learning		bouilli
poached start learning		poché
tureen start learning		soupière
nonpareil start learning		sans égal
sweetbread start learning		pain sucré
parsnips start learning		panais
salted start learning		salé
sirloin start learning		aloyau
sliced start learning		découpé en tranches
chicory start learning		chicorée
madeira start learning		Madère
sorrel start learning		oseille
allspice start learning		piment de la Jamaïque
chopped start learning		haché
colander start learning		passoire
rind start learning		couenne
arrowroot start learning		marante
codfish start learning		morue
asparagus start learning		asperges
mange start learning		gale
whitebait start learning		blanc

Fiches du livre - "The Hotel St. Francis Cook Book" (Victor Hirtzler)

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