TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

To remove impurities from a liquid, for instance, butter and stock.  2, record 1, English, - clarify

Record number: 1, Textual support number: 1 CONT

Butter is clarified by removing the milk solids that settle to the bottom of melted butter; stock is clarified by adding egg whites which coagulate as they rise to the surface, trapping impurities.  2, record 1, English, - clarify

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Rendre limpide et claire une substance trouble.  2, record 1, French, - clarifier

Record number: 1, Textual support number: 1 CONT

La clarification concerne principalement des liquides (bouillons et boissons), mais on emploie aussi le terme pour le sucre, le beurre et les œufs (on clarifie un œuf en séparant le jaune du blanc de manière que celui-ci ne comporte aucune trace de jaune).  2, record 1, French, - clarifier

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Dar transparencia a una salsa, una gelatina o un caldo espumándolo o quitándole las impurezas que pueda contener.  2, record 1, Spanish, - clarificar

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

à la polonaise : French for "in the manner of Poland, "generally referring to cooked vegetables(most often cauliflower or asparagus) that are sprinkled with chopped hard-cooked egg, breadcrumbs, parsley and melted butter.  4, record 2, English, - cauliflower%20%C3%A0%20la%20polonaise

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

à la polonaise : Se dit de légumes cuits au naturel, parsemés de jaune d'œuf dur haché et de persil ou de fines herbes, puis arrosés de mie de pain frite au beurre (apprêt classique, notamment pour le chou-fleur et les asperges).  2, record 2, French, - chou%2Dfleur%20%C3%A0%20la%20polonaise

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

(...) it is impossible to translate the culinary term poêler literally. To poêler, meat or poultry is placed in a good fitting pan or fireproof casserole on sliced pot herbs, seasoned, melted butter poured on top and roasted in oven with the cover on. Shortly before meat is done, cover is taken off to allow the top side to get brown. Moderate temperature is essential for pan roasting. As soon as the meat is browned, it is taken out of the pan, the fat is poured off and the residue deglaced with wine, stock, gravy or sauce and used for making the sauce.  2, record 3, English, - pan%20roast

Record number: 3, Textual support number: 2 OBS

pan-roasting.  2, record 3, English, - pan%20roast

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Cuire dans une casserole fermée, avec un corps gras.  2, record 3, French, - po%C3%AAler

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A confectionery made of chocolate, melted with butter or cream, sugar and sometimes eggs.  2, record 4, English, - chocolate%20truffle

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Friandise à base de chocolat fondu avec du beurre ou de la crème, du sucre et parfois des œufs [...]  2, record 4, French, - truffe%20au%20chocolat

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

Pasta hecha con chocolate, yema de huevo, cacao en polvo y mantequilla.  2, record 4, Spanish, - trufa%20de%20chocolate

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

chocolate truffle : Confectionery made of chocolate, melted with butter or cream, sugar and sometimes eggs.  2, record 5, English, - dark%20chocolate%20truffle

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

truffe au chocolat : Friandise à base de chocolat fondu avec du beurre ou de la crème, du sucre et parfois des œufs [...]  2, record 5, French, - truffe%20au%20chocolat%20noir

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

Pasta hecha con chocolate negro, yema de huevo, cacao en polvo y mantequilla.  2, record 5, Spanish, - trufa%20de%20chocolate%20negro

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Melted butter often with chopped herbs or other seasoning.  3, record 6, English, - drawn%20butter

Record number: 6, Textual support number: 1 OBS

According to sources TERFO and OXENG and to a cooking specialist, "drawn butter" and "melted butter" are synonyms.  4, record 6, English, - drawn%20butter

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

[...] il [le beurre] s'emploie à différents degrés de fusion qui déterminent sa couleur : beurre fondu, noir ou noisette.  1, record 6, French, - beurre%20fondu

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

To make ingredients thicken by adding another ingredient. For instance, the addition of eggs causes lemon juice and melted butter to thicken to form hollandaise sauce. Other thickeners include gelatin, flour, cornstarch and potato.  2, record 7, English, - bind

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Épaissir une préparation liquide à l'aide d'un agent de liaison.  1, record 7, French, - lier

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked.  3, record 8, English, - phyllo

Record number: 8, Textual support number: 1 OBS

Each sheet... can be brushed with olive oil, cooking oil or melted butter...  3, record 8, English, - phyllo

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

La pâte phyllo est composée de très minces couches de pâte faite de farine et d'eau. Pour préparer la pâte, il faut assembler beaucoup de couches avec du beurre fondu.  1, record 8, French, - p%C3%A2te%20phyllo

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

Prepare same as for boiled potatoes, using small potatoes, and trim egg-shaped; parboil ten minutes, drain, and place in baking-pan and bake until soft, basting three times with melted butter.  1, record 9, English, - brabant%20potatoes

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

green tips, boiled, seasoned with salt and a pinch of sugar, tossed quickly in hot melted butter.  2, record 10, English, - asparagus%20tips%20in%20butter

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Cloverleaf rolls : Cut risen dough in half and shape each half into a roll about twelve inches long. Cut into one inch pieces and divide each piece into thirds. Shape into balls. Grease two-inch muffin cups, place three balls in each, brush the tops with melted butter and let rise until doubled in bulk.  1, record 11, English, - cloverleaf%20roll

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Façonner trois boulettes de pâte (1 pouce de diamètre environ), les réunir dans les moules à petits gâteaux ou à muffins bien beurrés ou les déposer sur une tôle à biscuits. (Source : Congrégation de Notre-Dame : La Cuisine raisonnée, 1967, p. 484.  1, record 11, French, - petit%20pain%20en%20tr%C3%A8fles

Record 11,  Textual support,  Spanish