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FRICANDEAU [2 records]
Record 1 - internal organization data 2014-10-31
Record 1, English
Record 1, Subject field(s)
- Prepared Dishes (Cooking)
- Restaurant Menus
Record 1, Main entry term, English
- fricandeau
1, record 1, English, fricandeau
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
A slice of veal or beef loin. 2, record 1, English, - fricandeau
Record 1, French
Record 1, Domaine(s)
- Plats cuisinés
- Menus (Restauration)
Record 1, Main entry term, French
- fricandeau
1, record 1, French, fricandeau
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Tranche épaisse de veau [ou de bœuf], piquée de lard gras. 2, record 1, French, - fricandeau
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Platos preparados (Cocina)
- Menú (Restaurantes)
Record 1, Main entry term, Spanish
- fricandó
1, record 1, Spanish, fricand%C3%B3
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 OBS
Cierto guisado de la cocina francesa. 2, record 1, Spanish, - fricand%C3%B3
Record 2 - internal organization data 2005-01-25
Record 2, English
Record 2, Subject field(s)
- Recipes
Record 2, Main entry term, English
- shoulder of veal à la bourgeoise
1, record 2, English, shoulder%20of%20veal%20%C3%A0%20la%20bourgeoise
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record 2, French
Record 2, Domaine(s)
- Recettes de cuisine
Record 2, Main entry term, French
- épaule de veau à la bourgeoise
1, record 2, French, %C3%A9paule%20de%20veau%20%C3%A0%20la%20bourgeoise
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
à la bourgeoise : se dit de viandes braisées(paleron ou macreuse, gîte à la noix, fricandeau, jarret de veau, tendon, foie de veau, gigot de mouton), typiques d’une cuisine familiale. 2, record 2, French, - %C3%A9paule%20de%20veau%20%C3%A0%20la%20bourgeoise
Record 2, Spanish
Record 2, Textual support, Spanish
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