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Small Gastronomic Glossary

A French-Swedish-English dictionary of food terminology

Liten Gastronomisk Ordlista

BOUCHERIESLAKTAREBUTCHER
BOEUF, mNÖTKÖTTBEEF
aiguillette de rumsteckbakre delen av rostbiffen?
aloyau -> faux-filet
bavette/pavé/steakbiffar med olika formsteaks of different types (bavette=undercut)
bifteck(kan vara, men är inte alltid) toppen på filén?
boeuf hachémalet kött, köttfärsminced meat (UK), mince ground beef (US)
boite à moellemärgpipamarrowbone
collier, mhögrev
côte de boeuft-bone stek utan filén, dvs “nötkotlett”, på samma sätt som fläskkotlett. Utan benet = ryggbiff / utskuren biff. Med ben, utan filé = klubbstek / enkelbiff. Med ben, med filé = T-bensstek / dubbelbiffT-bone steak without fillet but on the bone. Without the bone = sirloin.
côte, frevbenrib
culotte, foxstek
entrecôte, fentrecôteentrecote, rib steak
faux-filet, mutskuren biffsirloin steak
filet (m) de boeufoxfiléfilet of beef
gîte (à la noix), tendre de la tranche, ronde de gîteinnanlårthick flank (?)
joue (f) de boeufoxkinder (används i traditionell husmanskost)beef cheeks (maybe this has another name in English?) (used in traditional “country” cuisine)
langue, ftungatongue
maturation (maturation de boeuf. Sometimes vieillissement)mörning, hängmörninghanging meat (to make it more tender)
moelle, f [mwal]märg(bone) marrow
museau, mmulebrawn (UK), headcheese (US)
onglet, mslaksida (en styckningsdel som knappast förekommer i Sverige – skuren längs med köttfibrerna, mycket mör med kraftig smak)
os, mben [ås] i sing, [å] i pl.bone
os à moellemärgben
paleron, mhögrevchuck steak
pavé (de rumsteak)tjockt skuren biffthickly cut rump steak
point (m) de culottefransyskarump steak piece
poitrine de boeuf, macreuse à pot-au-feu, plat de côteoxbringabrisket
pot-au-feu(kött till) köttgrytastewing beef
queue (f) de boeufoxsvansoxtail
rosbif, mrostbiffjoint of beef (to make a roast beef)
rôti, mstekjoint of beef (to make a roast beef)
rumsteckrostbiff?
tournedos, mmittbit på filén?
tranche (f) de grasseytterlår?
tripes, f pl.komagetripes
PORC, m, COCHONFLÄSK/GRISKÖTTPORK
cochon (m) de laitspädgrissuckling pig
côte de porcfläskkotletterpork chops
couenne, ffläsksvål(pork) rind
couennes risolléesknaperstekt svålpork crackling
échine, ffläskkarrépork loin
filet mignon de porcfläskfiléfilet mignon…
jambonskinkaham
jarret (m) de porcfläskläggknuckle / shin of pork (UK), shank of pork (US)
pied (m) de porcgrisfotpig’s trotter
poitrine de porcfläskbringa?belly of pork
rôti (m) de porcfläskstek/utskuren kotlettradjoint of pork (to make a roast of pork)
souris → jarret
travers (m) de porcrevbensspjällspare ribs
AGNEAU, mLAMMLAMB/MUTTON
agneau de laitdilammnew season’s lamb
cervelle, cerveau(x)hjärnabrain
carré (f) d’agneaulammkotlettrad (odelad, att ugnsteka)rack of lamb
collet, mhals (till gryta)neck of lamb
côte d’agneaulammkotletterlamb chops
côte-filetlammsadelsaddle
désosséurbenadwithout the bone, deboned
épaule, fbogshoulder
gigot, mlammstek, -kylleg (joint, roast) of lamb
mouton, mfårmutton
rognon (m) d’agneaulammnjurekidney of lamb
selle (f) d’agneau(ovanlig beteckning på) lammsadel(occasionally used term for) “double” rack, saddle
tranche (f) de gigotskiva av lammstekenslice of the leg (as steak)
VEAU, mKALVVEAL
cervelle, fhjärnabrain
côte (f) de veaukalvkotlettveal chop
escalope (f) de veaukalvschnitzelveal scallop
foie (m) de veaukalvleverliver of veal
jarret (m) de veaukalvlägg (t ex till osso bucco)knuckel/shin of veal (UK), shank (US)
noix, fytterlårcushion, eye of veal
poitrine, fbringabreast of veal
quasi, mfransyskanupper part of leg of veal
ris (m) de veaukalvbrässsweetbread
rognon (m) de veaukalvnjurekidney of veal
sous noixinnanlårsilverside
tendron (m) de veautunnbringa (till gryta, t ex blanquette de veau)tendron (UK), plate of veal (US)
CHEVALINESlaktare specialiserad på hästköttHorsemeat Butcher
NB: “à cheval”Används om ett stekt ägg lagt ovanpå något annat: “hamburger oeuf à cheval” är inte en hästhamburgare, utan en hamburgare med ett stekt ägg på toppen.This has nothing to do with horse meat. It is normally used for a fried egg put on top on something else, e.g. a hamburger or pizza: “hamburger oeuf à cheval” is thus not a horse meat hamburger.

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