Glossary entry (derived from question below)
French term or phrase:
cuire meunière
English translation:
cook à la meunière / pan fry
Added to glossary by
Carol Gullidge
Oct 5, 2010 12:46
13 yrs ago
3 viewers *
French term
United Kingdom
poetically precise prose with... panache
Native in: English 
Works in: French to English, Spanish to English, English
cuire meunière
French to English
Other
Cooking / Culinary
recipe for oysters
Déposer 1 cuillerée à café de chair à saucisse sous l’huître et rouler dans la crépine puis ******cuire meunière****** quelques minutes seulement avec une légère coloration sur le dessous.
_______________
The term seems to mean cooking in butter or oil, with or without having previously coated with flour.
But do we have an official term for this in English?
This is for a cookery school.
Any help much appreciated - many thanks!
_______________
The term seems to mean cooking in butter or oil, with or without having previously coated with flour.
But do we have an official term for this in English?
This is for a cookery school.
Any help much appreciated - many thanks!
Proposed translations
(English)
| 3 +1 | cook à la meunière / pan fry |
Chris Hall
|
| 4 +2 | meunière (dredge with seasoned flour and gently fry to golden) |
Melzie
|
| 3 | sautée |
Miranda Joubioux (X)
|
References
| Wikipedia |
frentur
|
| (à la) meunière |
Miranda Joubioux (X)
|
Proposed translations
+1
7 mins
Chris Hall
Native in English
Works in field
219 témoignages et ils ne cessent pas...
Native in: English (Variants: British, UK)
Works in: French to English, English
Related KudoZ points
:
16
Selected
cook à la meunière / pan fry
This is all I could find, Carol. Hope it helps you.
Source: http://www.telegraphindia.com/1080517/jsp/personaltt/story_9...
POMFRET: Marinate and cook a la meuniere (pan fry) until golden.
Source: http://www.telegraphindia.com/1080517/jsp/personaltt/story_9...
POMFRET: Marinate and cook a la meuniere (pan fry) until golden.
Note from asker:
| many thanks everyone for all the helpful suggestions and comments! In the end I opted for this simple solution, not least because this recipe is for use in the cookery school, and the meunière method will in fact be demonstrated - which isn't the same as merely printing in a recipe book and leaving the hapless reader to fathom it out as best he/she can. I agree that in that case, it would be more a propos to give a fuller explanation. |
Peer comment(s):
| agree |
Sheila Wilson
: I'd say "pan fry" would work best here as it's a recipe (à la meunière is fine for an English menu, though)
57 mins
|
4 KudoZ points awarded for this answer.
Comment: "don't know what went wrong there! I thought I'd already graded this, but that seems not to be the case! Once again, thanks to all of you for all the helpful suggestions and comments!"
+2
16 mins
meunière (dredge with seasoned flour and gently fry to golden)
Yes, you do get both the with and without flour options on the net but, as this is for a school, I'd opt for with.
I'd also check with them saying; "you do mean with flour, don't you."
http://www.bbc.co.uk/food/recipes/solealameuniere_93236
I'd also check with them saying; "you do mean with flour, don't you."
http://www.bbc.co.uk/food/recipes/solealameuniere_93236
Peer comment(s):
| agree |
Alison Sabedoria (X)
: For a cookery school using French source material, keeping the French would seem logical.
1 hr
|
| agree |
Sandra Mouton
1 hr
|
1 hr
sautée
sautée
Explanation:
If I'm right this really should be a quick fry, so sautée might be better.
You don't need to mention the flour since its already in the 'crépine'. What you need to get across is that it shouldn't be cooked too long (as in fish cf. reference below).
This is what my dictionary for restaurant menus gives.
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Note added at 1 hr (2010-10-05 14:19:29 GMT)
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You might also find this useful
http://www.epicurious.com/tools/fooddictionary/entry/?id=215...
It sounds like it might be rolled in bread crumbs
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Note added at 2 hrs (2010-10-05 15:34:48 GMT)
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To be honest the veal crépinettes that my bucher makes don't have breadcrumbs either, they're dusted in flour. It's an odd use of the word crépine as pointed out in the discussion above. It sounds like something very oriental actually. Would I be right?
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Note added at 3 hrs (2010-10-05 16:03:13 GMT)
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Just out of interest, are you going to keep crépine in French?
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Note added at 4 hrs (2010-10-05 16:47:50 GMT)
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Yes, it's not very appetising is it? Good luck!
Explanation:
If I'm right this really should be a quick fry, so sautée might be better.
You don't need to mention the flour since its already in the 'crépine'. What you need to get across is that it shouldn't be cooked too long (as in fish cf. reference below).
This is what my dictionary for restaurant menus gives.
--------------------------------------------------
Note added at 1 hr (2010-10-05 14:19:29 GMT)
--------------------------------------------------
You might also find this useful
http://www.epicurious.com/tools/fooddictionary/entry/?id=215...
It sounds like it might be rolled in bread crumbs
--------------------------------------------------
Note added at 2 hrs (2010-10-05 15:34:48 GMT)
--------------------------------------------------
To be honest the veal crépinettes that my bucher makes don't have breadcrumbs either, they're dusted in flour. It's an odd use of the word crépine as pointed out in the discussion above. It sounds like something very oriental actually. Would I be right?
--------------------------------------------------
Note added at 3 hrs (2010-10-05 16:03:13 GMT)
--------------------------------------------------
Just out of interest, are you going to keep crépine in French?
--------------------------------------------------
Note added at 4 hrs (2010-10-05 16:47:50 GMT)
--------------------------------------------------
Yes, it's not very appetising is it? Good luck!
Note from asker:
| many thanks Miranda! It is indeed cooked only briefly, as the context suggests (quelques minutes seulement). What I should perhaps have already mentioned is that they sent the photo, and there's no sign of any breadcrumbs in this one. Here, the oyster crepine sits on a bed of home-made noodles, surrounded by a mass of white foam on a white dish. Apart from the very light browning on the crepine, it's all very minimalistically white! |
| you've certainly hit the nail on the head re the oriental aspect! The previous chef (who only left this year) was heavily into a a blend of traditional and minimalistic Oriental cuisine, and I'm sure some of this is being continued now with the former executive chef, who has now taken over, albeit with some new recipes of his own |
| I'm glossing briefly in the list of ingredients:- crepines (caul fat), but retaining simply crepines in the instructions, as I feel the British audience may find a surfeit of "caul fat" somewhat unappetising. Especially given the expression "born with a caul" - which was the only sense of caul that I knew of - no wonder I felt a bit squeamish to start off with! |
Peer comment(s):
| neutral |
Tony M
: 'crépine' is just the fine membrane, used to hold things together and to add flavour. Not really 'fat' at all...
6 hrs
|
Reference comments
9 mins
Reference:
Wikipedia
Meunière (pronounced /mɜrniˈɛər/ (UK) or /mʌnˈjɛər/ (US), original French [mønjɛːʁ])[1] refers to both a sauce and a method of preparation. The word itself means "female miller". Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation — brown butter, chopped parsley, and lemon — and the name refers to its unelaborate rustic nature
Note from asker:
| many thanks frentur for this lovely clarification! Sadly, lemon and parsley are not listed in the recipe's ingredients, but then, nor are the butter or flour - so it's probably worth checking in case they should have been. The instructions, written by the chef, are extremely sparse |
Peer comments on this reference comment:
| neutral |
Tony M
: 'meunière' really and truly means 'miller's wife', just like 'pommes de terre boulangère' = 'baker's wife' / Extra ingredients not listed, as implied by the cooking method!
7 hrs
|
1 hr
Reference:
(à la) meunière
Se dit d'un mode de cuisson applicable à la plupart des poissons, entiers, en darnes ou en filets, farinés et poêlés au beurre. Ils sont arrosés de jus de citron puis de beurre noisette et enfin parsemés de persil.
Larousse gastronomique
Larousse gastronomique
Peer comments on this reference comment:
| agree |
B D Finch
: I think the last bit with lemon juice, yet more butte and parsley is an optional extra. I think there was quite enough butter in the first step. I feel really hungry now!
8 hrs
|
|
Thanks
|
|
| agree |
Tony M
: Yes, I think the 'floured + fried in butter' is the key point here, and ought not to be simply glossed over
1 day 5 hrs
|
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Thanks
|
Discussion
This recipe shows the actual crépine stretched out ready for wrapping; the whiter bits you see are not fat as such, just the thicker parts of the otherwise virtually transparent membrane.
2) re: caul — well, all I can say is I bought some 'crépine' just this morning, and there's nothing at all fat about it! It is, exactly as Sheila says, the stringy membrane that is use for wrapping haggis (except I think that might be from sheep?), and also various types of sausagey things over here — including a vegetable thing my b/f makes that is actually pretty scrummy — against all expectations!
(oops! I've just remembered what a capon is!)
many thanks everyone for all the helpful suggestions and comments! In the end I opted for this simple solution, not least because this recipe is for use in the cookery school, and the meunière method will in fact be demonstrated - which isn't the same as merely printing in a recipe book and leaving the hapless reader to fathom it out as best he/she can. I agree that in that case, it would be more a propos to give a fuller explanation.
French cuisine! Les fish&chips n'ont qu'à bien se tenir ;-)
I shall no doubt end up retaining the French, there being apparently no simple English equivalent. However, Sheila also makes a valid point that I hadn't thought of re the distinction between recipe and menu translations, so I may well include a very brief explanation.
Back later...
I think this is one we copy and use as is in English, sadly, minus the diacriticals.//From "The Reluctant Gourmet" Meuniére (muhn-YAIR) is French for "miller's wife" and refers to the cooking technique used. In this case, fish is seasoned with salt and pepper and then dredged with flour and sautéed in butter.