idun Posted November 29, 2012 Share Posted November 29, 2012 Most french menus are very elaborate, sometimes vivid descriptions of food, descriptions which can get the senses racing with that great feeling of anicipation. Which makes it so disappointing when the meal is mediocre, or poor. But equally adds to the pleasure, when the food is good, or great.So what would you call some british food, giving it an elaborate french description......... must add, in french please![:D] Link to comment Share on other sites More sharing options...
Pierre ZFP Posted November 30, 2012 Share Posted November 30, 2012 OK I'll give it a goRôti de bœuf au four avec un duo de légumes et de brioche et le jusRoast beef, 2 veg, Yorkshire pud and gravy - Yum [:P] Link to comment Share on other sites More sharing options...
allanb Posted November 30, 2012 Share Posted November 30, 2012 Not an entirely serious suggestion:Le petit Richard avec son éruption de boutonsIf that doesn't get the senses racing, I don't know what will. Link to comment Share on other sites More sharing options...
Gardengirl Posted November 30, 2012 Share Posted November 30, 2012 The roast beef with Yorkshire puds sounds lovely on this cold evening, but not so keen on M. Richard - buttons popping or not! I'm so cold I'm somewhat lacking in imagination this evening - I'll have to take time to think when I've warmed up! Link to comment Share on other sites More sharing options...
Frecossais Posted November 30, 2012 Share Posted November 30, 2012 When my French neighbours came to lunch I gave them pork tenderloin wrapped in jambon cru. They loved it and asked for the recipe, which I called: filet mignon de porc a l'anglais. Link to comment Share on other sites More sharing options...
Gardian Posted November 30, 2012 Share Posted November 30, 2012 Saucisses au pays de l'est anglais, pommes frites, petits haricots aux sauce tomatesLincolnshire bangers, chips & beans. Link to comment Share on other sites More sharing options...
Christine Animal Posted November 30, 2012 Share Posted November 30, 2012 Crapaud dans son trou. (recette de sorcière). Link to comment Share on other sites More sharing options...
YCCMB Posted December 1, 2012 Share Posted December 1, 2012 [quote user="Christine Animal"]Crapaud dans son trou. (recette de sorcière). [/quote]ROFL Link to comment Share on other sites More sharing options...
YCCMB Posted December 1, 2012 Share Posted December 1, 2012 Filet d'anguille en croûte dans son jus persillé, purée de pommes de terre Link to comment Share on other sites More sharing options...
Chancer Posted December 1, 2012 Share Posted December 1, 2012 Chiisbuuhguuh avec ses frites.Never got the posessive son ou ses though, just sounds totally presumptious and I just cannot see the connection.Crapaud dans son trou sounds right though although I would expect it to be served inside out [:P] Link to comment Share on other sites More sharing options...
Cendrillon Posted December 1, 2012 Share Posted December 1, 2012 [quote user="You can call me Betty"][quote user="Christine Animal"]Crapaud dans son trou. (recette de sorcière). [/quote]ROFL[/quote]+ 1 from me[:D]Cochon dans sa couvre lit (?) pigs in blanketsand chien chaud Link to comment Share on other sites More sharing options...
NormanH Posted December 1, 2012 Share Posted December 1, 2012 Écrasé de pommes de terre à l'huiled'olive, saucisses ail et fines herbes de provence Link to comment Share on other sites More sharing options...
idun Posted December 1, 2012 Author Share Posted December 1, 2012 [quote user="allanb"]Not an entirely serious suggestion:Le petit Richard avec son éruption de boutonsIf that doesn't get the senses racing, I don't know what will.[/quote]Well that does get my senses racing, especially if it were 'avec sa creme anglaise'.Lovely translations, I've enjoyed reading them. Link to comment Share on other sites More sharing options...
Chancer Posted December 1, 2012 Share Posted December 1, 2012 What is Le petit Richard?I keep thinking of rhyming slang, Richard III and measles which is not so appetising. Link to comment Share on other sites More sharing options...
mint Posted December 1, 2012 Share Posted December 1, 2012 [quote user="Chancer"]What is Le petit Richard?I keep thinking of rhyming slang, Richard III and measles which is not so appetising.[/quote]Try spotted dick, Chance. Link to comment Share on other sites More sharing options...
Judith Posted December 1, 2012 Share Posted December 1, 2012 [quote user="sweet 17"][quote user="Chancer"]What is Le petit Richard?I keep thinking of rhyming slang, Richard III and measles which is not so appetising.[/quote]Try spotted dick, Chance.[/quote]Chancer's not the only thicko - I didn't get it either - but then - I hate it! Link to comment Share on other sites More sharing options...
ericd Posted December 4, 2012 Share Posted December 4, 2012 ...Croquettes de suif en sauce et accompagnement de legumes verts sur puree.......Dumplings, mash potatoes and greens + gravy. (I hate dumplings).Haggis = Panse de Brebis farcie Link to comment Share on other sites More sharing options...
brianagain Posted December 4, 2012 Share Posted December 4, 2012 [quote user="Christine Animal"]Crapaud dans son trou. (recette de sorcière). [/quote]Reminds me of a humourous etching by Graham Clarke "Crapaud en trou" (I have a copy at home). Lovely to spot all the extra details in the picture.http://www.studio18.co.uk/shop/index.php?main_page=product_info&products_id=513Brian (again) Link to comment Share on other sites More sharing options...
Christine Animal Posted December 4, 2012 Share Posted December 4, 2012 Loved that Brian. So it's not only a recipe, but a restaurant! There are a couple who have been banished to a trou on the roof.There are also a couple of spelling mistakes, can you spot them? Link to comment Share on other sites More sharing options...
nomoss Posted December 4, 2012 Share Posted December 4, 2012 Bulle et couic Link to comment Share on other sites More sharing options...
idun Posted December 4, 2012 Author Share Posted December 4, 2012 I love dumplings, but I call them les quenelles anglaise or un genre de quenelles a l'anglaise. I agree that they can be degueulas, they can be heavy and horrible. I like mine light and fluffy inside and crunchy tops, baked in the oven on some braised steak or mince and onion. I love spotted dick too with custard. Link to comment Share on other sites More sharing options...
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