For fine and Bizarre collage(s) with frames as per requirement, feel free to write to Tanya Loveinsky at:
fnbworld@gmail.com
| French
to English |
|
| Vegetables : | |
| 1. Aubergine | Brinjal |
| 2. Artichaut | Artichoke |
| 3. Asperges | Asparagus |
| 4. Ail | Garlic |
| 5. Betterave | Beetroot |
| 6. Carotte | Carrot |
| 7. Chou | Cabbage |
| 8. Choulfleur | Cauliflower |
| 9. Chou de bruxelles | Brussels Sprout |
| 10. Citron | Lemon |
| 11. Celeri | Celery |
| 12. Cresson | Cress |
| 13. Concombre | Cucumber |
| 14. Champignons | Mushrooms |
| 15. Epinard | Spinach |
| 16. Gingembre | Ginger |
| 17. Haricot Vertes | Haricot Beans |
| 18. Legume | Vegetable |
| 19. Laitue | Lettuce |
| 20. Menthe | Mint |
| 21. Navet | Turnip |
| 22. Oignon | Onion |
| 23. Pomme de terre | Potato |
| 24. Persil | Parsley |
| 25. Pois | Peas |
| 26. Potiron | Pumpkin |
| 27. Raifort | Horse-radish |
| 28. Radis | Radish |
| 29. Truffe | Truffle |
| Fruits : | |
| 1. Ananas | Pineapple |
| 2. Abricot | Apricot |
| 3. Banane | Banana |
| 4. Cerise | Cherry |
| 5. Dates | Dates |
| 6. Fraise | Strawberry |
| 7. Fruits | Fruits |
| 8. Grenade | Pomergranate |
| 9. Melon | Melon |
| 10. Noix | Nuts |
| 11. Mangue | Mango |
| 12. Orange | Orange |
| 13. Peche | Peach |
| 14. Poire | Pear |
| 15. Pamplemousse | Grape-Fruit |
| 16. Pomme | Apple |
| 17. Pramboise | Raspberry |
| 18. Papaye | Papaya |
| 19. Prun | Prune |
| 20. Raisin | Grapes |
| 21. Sultanes | Sultanas |
| Fish : | |
| 1. Anchois | Anchovey |
| 2. Auguille | Bel |
| 3. Blanchalle | Whitebait |
| 4. Cabillaud | Cod |
| 5. Eperlan | Smelt |
| 6. Fletan | Halibut |
| 7. Hareng | Herring |
| 8. Limende | Lemon Sole |
| 9. Maquereau | Mackerel |
| 10. Merlan | Whiting |
| 11. Poisson | Fish |
| 12. Pile | Plaice |
| 13. Stromatee | Pomfret |
| 14. Saumon | Salmon |
| 15. Sole | Sole |
| 16. Turbot | Turbot |
| 17. Truite | Trout |
| Shell Fish : | |
| 1. Crouletache | Shell Fish |
| 2. Crevetteresroses | Prawns |
| 3. Crevettesgrises | Shrimps |
| 4. Coquilles St. Jacques | Scallops |
| 5. Escargots | Snails |
| 6. Hutters | Oysters |
| 7. Homard | Lobster |
| Poultry and Game : | |
| 1. Chapon | Capon |
| 2. Caneton | Duckling |
| 3. Canard | Duck |
| 4. Caille | Quail |
| 5. Dinde | Turkey ( hen ) |
| 6. Dindon | Turkey ( cock ) |
| 7. Dindonneau | Young turkey |
| 8. Gibbier | Game |
| 9. Lapin | Rabbit |
| 10. Lievre | Hare |
| 11. Poulet | Young Male Chicken |
| 12. Poussin | A spring Chicken |
| 13. Poule | Common Hen |
| 14. Paisen | Pheasant |
| 15. Pigeon | Pigeon |
| 16. Volaille | Chicken |
| Poultry and Game : | |
| 1. Chapon | Capon |
| 2. Caneton | Duckling |
| 3. Canard | Duck |
| 4. Caille | Quail |
| 5. Dinde | Turkey ( hen ) |
| 6. Dindon | Turkey ( cock ) |
| 7. Dindonneau | Young turkey |
| 8. Gibbier | Game |
| 9. Lapin | Rabbit |
| 10. Lievre | Hare |
| 11. Poulet | Young Male Chicken |
| 12. Poussin | A spring Chicken |
| 13. Poule | Common Hen |
| 14. Paisen | Pheasant |
| 15. Pigeon | Pigeon |
| 16. Volaille | Chicken |
| Meat : | |
| 1. Agneau | Lamb |
| 2. Baeuff | Beef |
| 3. Mouton | Mutton |
| 4. Pore | Pork |
| 5. Poisson | Fish |
| 6. Viande | Meat |
| 7. Veau | Veal |
| 8. Vache | Cow |
| Restaurant Equipment : | |
| 1. Assiette | Plate |
| 2. Assiette a Postag | Soup Plate |
| 3. Assiette de Viande | Large Plate |
| 4. Assiette anglaise | Large Plate |
| 5. Assiette d’entrement | Half Plate |
| 6. Assiette de poisson | Half Plate |
| 7. Assiette a the | Tea Saucer |
| 8. Assiette a café | Coffee Saucer |
| 9. Assiette a consommé | Consomme Saucer |
| 10. Beurrier | Butter dish |
| 11. Buffet | Sideboard |
| 12. Couteau | Knife |
| 13. Couteau a dessert | Dessert Knife |
| 14. Couteau de table | Large Knife |
| 15. Couteau huitre | Oyster Knife |
| 16. Couteau a poisson | Fish Knife |
| 17. Couteau a beurre | Butter Knife |
| 18. Couteau a bifteck | Steak Knife |
| 19. Cuiller | Spoon |
| 20. Cuiller a entremets | Dessert Spoon |
| 21. Cuiller a café | Coffee Spoon |
| 22. Cuiller a soupe | Soup Spoon |
| 23. Cuiller a the | Tea Spoon |
| 24. Cuiller a moutarede | Mustard Spoon |
| 25. Cuiller a service | Service Spoon |
| 26. Cuiller a glace | Ice-cream Spoon |
| 27. Ciseaux a couper les raisin | Grape Scissors |
| 28. Catetiere | Coffee Pot |
| 29. Confiturier | Jam Pot |
| 30. Casso-nosset | Nut Cracker |
| 31. Demi- tasse | Cup |
| 32. Huilier | Oil and vinegar cruet |
| 33. Pot a the | Tea Pot |
| 34. Pot a lait | Milk Pot |
| 35. Pince a sucre | Sugar Tongs |
| 36. Pince a glace | Ice tongs |
| 37. Petite assiette | Quarter Plate |
| 38. Soucoupe | Saucer |
| 39. Sucriers | Sugar Pot |
| 40. Sauciere | Sauce boat |
| 41. Tasse | Cup |
| 42. Verre | Glass |
| Miscellaneous : | |
| 1. a la | In the style of |
| 2. a la broch | Rosted in a spit |
| 3. au beurre | With Butter |
| 4. a 1 huile | Cooked in or served in oil |
| 5. au gratin | Backed |
| 6. au gratin | Gratinated |
| 7. au maigre | An expression for dishes prepared without meat |
| 8. a point | Just done |
| 9. Alcool | Alcohol |
| 10. Bain-narie | Double Boiler |
| 11. Banquet | A sumptuous feast |
| 12. Beurre- manie | Butter and flour kneaded toghter |
| 13. Biere | Beer |
| 14. Bifteck | Beef Steak |
| 15. Biscut | literally “twice baked” |
| 16. Bisque | Soup prepared from shell fish |
| 17. Beurre | Butter |
| 18. Beruue Fondue | Melted Butter |
| 19. Berrue noir | Black Butter |
| 20. Beurre noir | Nut brown butter |
| 21. Beurre maitre d’ hotel | Maitre d’ hotel butter, i.e. butter with parsley& lemon juice |
| 22. Boisson | Drink ,beverage |
| 23. Boisson Sucre | Soft drink |
| 24. Buffet | Sideboard |
| 25. Cocoa | Cocoa |
| 26. Café | Coffee |
| 27. Canape | Bread slices cut to various shapes and sizes, Used plain or fried, various tit-bits may be placed On these and served. |
| 28.Carte du-jour | menu of the day |
| 29. Chair | Flesh |
| 30. Choix | Choice |
| 31. Confiture | Jam |
| 32. Beni Cuit | Well cooked or well done |
| 33. Cotellette | Cutlet |
| 34. Crème | cream |
| 35. Crepe | Pancake |
| 36. Croute | Crust |
| 37. Cru | Raw |
| 38. Cuisse | Leg, especially of Chicken |
| 39. Chaud | Hot |
| 40. Couvert | Cover |
| 41. Couvercle | Lid |
| 42. Corbeille de fruit | Fruit Basket |
| 43. Cendrier | Ashtray |
| 44. Chandelle | Candle |
| 45. Dejeeuner | Lunch |
| 46. Diner | Dinner |
| 47. Couce or Doux | Sweet |
| 48. Eua | Water |
| 49. Farce | Stuffing |
| 50. Farci | Stuffed |
| 51. Farine | Flour |
| 52. Frappe | Chilled |
| 53. Fume | Smoked |
| 54. Froid | Cold |
For fine and Bizarre collage(s) with frames as per requirement, feel free to write to Tanya Loveinsky at:
fnbworld@gmail.com
