| French | English | |
Full phrase not found. | » Report missing translation |
Partial Matches |
| cuis. piperade {f} | piperade [typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper] | |
| cuis. canelé {m} | [small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust] | |
| pol. gouvernement {m} isolé | fag-end goverment [Br.] [coll.] [with limited or no majority to enact new laws] | |
| cuis. baeckeoffe {m} | [casserole dish that is typical in Alsace with sliced potatoes and onions, marinated cubed mutton, beef, and pork] | |
| comm. et Cie [et Compagnie] | and Co. [and Company] | |
| cuis. pissaladière {f} | [Speciality of Ligurian and Nice cusine] [flatbread with toppings usually of caramelised onions, black olives, and anchovies] | |
| supplice {m} du collier | necklacing [forcing a rubber tyre drenched with petrol around a victim's chest and arms, and setting it on fire] | |
| écon. fin. entamer qc. [économies, capital] | to eat into sth. [e.g. capital] | |
| hist. mil. pol. traité {m} de Bucarest [1812] | Treaty of Bucharest [1812] [between the Ottoman and Russian Empires, ending the Russo-Turkish War of 1806–12 and freeing Russia to concentrate on the upcoming war with France] | |
| cuis. caramel {m} mou | fudge [made with sugar and butter] | |
| hist. mil. compagnie {f} d'ordonnance | [first standing army of late medieval and early modern France; forefather of the modern company] | |
| cuis. soupe {f} corse | Corsican soup [vegetable and bean stew with pork] | |
| cuis. poutine {f} [can.] | [Canadian speciality : French fries topped with cheese curds and gravy] | |
| statistique {f} | statistics [science that collects and interprets numerical data] [with singular verb] | |
| dr. cour {f} d'assises | Crown Court [Br.] [trial court with a judge and jury] | |
| géogr. pol. Victoire {f} [capitale et la plus grande ville des Seychelles] | Victoria [capital and largest city of the Republic of the Seychelles] | |
| RadioTV tête {f} parlante [fam.] | talking head [coll.] [TV moderator with only head and shoulders visible] | |
| cuis. oie {f} rôtie à l'anglaise | roasted goose English style [with sage and onion stuffing] | |
| cuis. ichtyo. truite {f} meunière | trout meunière [dusted lightly with flour and sauted in butter.] | |
| cuis. millefeuille {m} | millefeuille [small layered cake made of puff pastry filled with custard and cream] | |
| cuis. galantine {f} | galantine [a dish of boned stuffed meat, poached and served cold, coated with aspic] | |
| cuis. géogr. gouline {f} [spécialité culinaire angevine] | [pie from Anjou region with local ingredients ingredients mushrooms, cheese and wine ] | |
| cuis. quiche {f} lorraine | [French tart with a filling made of cream, eggs, and bacon or ham, in an open pastry case] | |
| cuis. sauce {f} à la zingara | gypsy sauce [chopped ham, tongue, mushrooms and truffles combined with tomato sauce & tarragon] | |
| occup. aboyeur {m} [fam.] [personne] | barker [person who stands at a show entrance and solicits customers with a loud sales spiel] | |
| occup. aboyeuse {f} [fam.] [personne] | barker [female] [person who stands at a show entrance and solicits customers with a loud sales spiel] | |
| cuis. sauce {f} gribiche | gribiche sauce [a cold egg sauce with mustard and other herbs] | |
| cuis. escalope {f} de veau Holstein | escalope of veal Holstein [with fried egg and anchovy fillets] | |
| cuis. White Russian {m} [aussi : Russe blanc] | White Russian [cocktail made with vodka, coffee liqueur and cream] | |
| cuis. tarte {f} Bourdaloue | Tarte Bourdaloue [classic French tart with pears and almonds] | |
| cuis. tournedos {m} Rossini | tournedos Rossini [with foie gras, truffles and Madeira sauce] | |
| hist. pol. doge {m} | Doge [elected lord and Chief of State in several Italian city-states, notably Venice and Genoa, during the medieval and renaissance periods] | |
| cuis. sauce {f} ravigote | ravigote sauce [vinaigrette with capers and fine herbs] | |
| cuis. paris-brest {m} | Paris–Brest [French dessert made of choux pastry and a praline cream, covered with flaked almonds] | |
| cuis. croque-madame {m} | croque-madame [baked ham and cheese sandwich served with a poached or lightly fried egg on top] | |
| cuis. huîtres {f.pl} Rockefeller | Oysters Rockefeller [oysters on the half-shell that have been topped with a rich sauce of butter, herbs, and bread crumbs, then baked] | |
| cuis. sauce {f} périgueux | Périgueux sauce [with madeira and truffles] | |
| crêpe Suzette {f} | crêpe Suzette [flambéed crêpe with a sauce of orange liquor and orange juice] | |
| cuis. sauce {f} rouille [aussi : rouille provençale ou rouille] | rouille [sauce served as a garnish with fish, fish soup and, notably, bouillabaisse] | |
| hist. mil. pol. chute {f} de Constantinople [1453] [Aussi : prise de Constantinople] | Fall of Constantinople [in 1453, the Ottoman Empire captured the capital of the Byzantine Empire, marking its end, and effectively the end of the Roman Empire] | |
| hist. pol. traité {m} de Paris [1355] | Treaty of Paris [1355] [benefited France by ending dispute with Savoy and gaining it as an ally in the war against England] | |
| fin. remboursé {adj} {past-p} | paid-up [share] | |
| parts {m.pl} | holding {sg} [share] | |
| géogr. Antilles {f.pl} | Antilles [archipelago bordered by the Caribbean Sea to the south and west, the Gulf of Mexico to the northwest, and the Atlantic Ocean to the north and east] | |
| cuis. rouille {f} [cuisine] [aussi : rouille provençale ou sauce rouille] | rouille [sauce served as a garnish with fish, fish soup and, notably, bouillabaisse] | |
| cuis. entrecôte {f} à la bordelaise | (entrecôte) steak à la Bordelaise [grilled steak with shallots, red wine and bone marrow] | |
| géogr. hist. pol. duché {m} de Parme et Plaisance [1545-1802 and 1814-1858] | Duchy of Parma [1545-1802 and 1814-1858] [also: Duchy of Parma and Piacenza] [a historic state in northern Italy] | |
| géogr. hist. Kennemerland {m} | Kennemerland [coastal region in the northwestern Netherlands, its name comes from the Kennemer people, who were Frisians that fought with the Counts of Holland and lost in the Middle Ages] | |
| assumer qc. [fonction, obligation, frais, risque etc.] | to assume sth. [responsibility, liability, office etc.] | |
| cuis. tarte {f} normande | Normandy tart [classic French tart with apples, sliced almonds, topped with creamy egg custard] | |