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Translation - Frans-Engels - Crème de haricots blancs, jambon cru et...

Current statusTranslation
This text is available in the following languages: FransEngelsGrieks

Category Free writing - Food

Title
Crème de haricots blancs, jambon cru et...
Text
Submitted by Francky5591
Source language: Frans

Crème de haricots blancs,
jambon cru et noisettes a l'huile de truffe

Ingrédients pour 6 personnes

500 g de haricots blancs lingots
1 petit verre de vin blanc
1 gros oignon
1 gousse d'ail
1 cube de fond de volaille
1 cuillerée à soupe de citron pressé
1/2 cuiller à soupe d' huile de truffe
1/2 litre de lait
1/2 litre crème fleurette
4 tranches de jambon cru
100 g de noisettes
240 g de champignons (girolles)
2 cebettes
sel,poivre
Huille d' olive
Remarks about the translation
<edit> "cebbetes" with "cebettes"</edit> (12/23/francky thanks to Lilian's notification)

Title
Cream of white beans, raw ham and hazelnuts in truffle oil.
Translation
Engels

Translated by küçüktimsah
Target language: Engels

Cream of white beans, raw ham and hazelnuts in truffle oil
Ingredients for 6 persons

500 gr of large white kidney beans
1 small glass of white wine
1 large onion
1 clove of garlic
1 cube of poultry stock
1 tablespoon of lemon juice
1/2 tablespoon of truffle oil
1/2 litre of milk
1/2 litre of creme fraiche
4 slices of raw ham
100 gr of hazelnuts
240 gr of mushrooms (girolles)
2 scallions
Salt, pepper
Olive oil
Remarks about the translation
Scallions are also known as 'spring onions'
girolles/golden chanterelles
Laaste geakkrediteerde redigering deur lilian canale - 24 December 2009 11:01





Last messages

Author
Message

23 December 2009 23:45

Isildur__
Number of messages: 276
According to wikipedia, "crème fleurette" is not exactly the same than "crème fraîche"

http://fr.wikipedia.org/wiki/Cr%C3%A8me_fleurette

24 December 2009 00:17

Francky5591
Number of messages: 12396
It's the same though, just that you can pour directly"fleurette" in a pan or a bowl, while using fresh cream to cook, you're obliged to use a spoon. Its consistance is different, fresh cream is much thicker, but, when cooking it, fleurette also gets thick, gets consistance.

24 December 2009 00:19

Francky5591
Number of messages: 12396
What I'm wondering, küçüktimsah, it is whether "haricots lingots" and "long white beans" are one same vegetable.

Are you sure about it?

24 December 2009 08:54

küçüktimsah
Number of messages: 28
Hi Francky,

I guess you're right. I think what they meant are white kidney beans. Does this sound better?
Let me know what you think!

24 December 2009 09:11

küçüktimsah
Number of messages: 28
I had a look on wikipedia, and found that white beans would be either haricots blancs or lingots, but I have never heard of haricots blancs lingots.. But when you look at the pictures for haricots lingots they appear to be white and look like kidney beans
Which would be best in your opinion, white beans or white kidney beans? Or any other suggestion?
Thanks!!

24 December 2009 09:37

Burduf
Number of messages: 238
Large white kidney beans is right for "haricot lingot"
Joyeux noël à tous !

24 December 2009 10:18

Francky5591
Number of messages: 12396
merci Michel!
Hi küçüktimsah! thank you for having answered my post. Burduf is right, "Large white kidney beans" is probably the right translation for "haricots lingots".

Lilian, could you edit the translation with "large white kidney beans"?

I found another possible edit with translation of the French name "girolle" by "golden chanterelle", I searched the wikipedia and didn't find "girolle" in English. But maybe I am wrong, what do you think?


24 December 2009 10:24

küçüktimsah
Number of messages: 28
I found the English 'girolle mushroom' on the internet, but another name would be 'chanterelle', yes (and they are gold or yellow in colour)
Maybe this is the more commonly used name
Thank you all so much for your help!
And a happy christmas to you too

24 December 2009 10:58

lilian canale
Number of messages: 14972
"girolles" is fine