TERMIUM Plus®

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VEAL TENDERLOIN [1 record]

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Record 1 2015-02-25

English

Subject field(s)
  • Meats and Meat Industries
  • Restaurant Menus
CONT

The veal tenderloin is sold as either the tenderloin butt or a full tenderloin. It can be cut into medallions or roasted whole. The veal tenderloin is extremely tender, and its medallions are often pan seared, almost like scallop.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Menus (Restauration)
CONT

Le filet de veau se savoure nature, mariné ou farci. Il est délicieux accompagné de légumes, de riz, de pâtes ou de pommes de terre. Les restes de filet de veau sont tout indiqués pour préparer de succulents sandwichs, des salades ou des plats de pâtes.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
  • Menú (Restaurantes)
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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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