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The expression literally means "before the letter", i.e., "before it had a name". A French modern alternative form of this expression is avant l'heure. avoirdupois used in Middle English, avoir de pois = commodities sold by weight, alteration of Old French aveir de peis = "goods of weight".
Clafoutis (French pronunciation:; Occitan: clafotís or [kʎafuˈtiː]), sometimes spelled clafouti in Anglophone countries, is a French dish of fruit, traditionally unpitted black cherries, arranged in a buttered dish, covered with a thick but pourable batter, then baked to create a crustless tart.
A mille-feuille (French: [mil fœj]; lit. ' thousand-sheets '), [notes 1] also known by the names Napoleon in North America, [1] [2] vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream.
Riz à l'impératrice – Rice pudding dish in French haute cuisine; Soufflé – Egg-based baked dish; Tarte conversation – French pastry; Tarte Tatin – Caramelised fruit tart; Teurgoule – Rice pudding from Normandy; Yule log – Traditional Christmas dessert; Galette des Rois – Kings' cake. Traditionally served between January 6th–12th.
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
Possibly stemming from the old French word for the fruit, pomme-grenade, the pomegranate was known in early English as apple of Grenada—a term which today survives only in heraldic blazons. This is a folk etymology, confusing the Latin granatus with the name of the Spanish city of Granada, which is derived from an unrelated Arabic word. [11]
French-language names (1 C) P. French proverbs (1 P) Pages in category "French words and phrases" The following 160 pages are in this category, out of 160 total.
The French word profiterole, 'small profit, gratification', has been used in cuisine since the 16th century. [ 6 ] In the 17th century, profiteroles were small hollow bread rolls filled with a mixture of sweetbreads, truffles, artichoke bottoms, mushrooms, pieces of partridge, pheasant, or various poultry, accompanied by garnish.