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I’m not familiar with razor clams, I can see I’m going to be expanding my cuisine.
And my waist. |
Originally Posted by tomboy
(Post 17509992)
Couteau means knife.
Couteau are razor clams (so named because they somewhat resemble a straight razor). They're about 4-5" long, and about 7/8" wide (without the shell) Sauted in butter, with seafood broth, taste wonderful I'd never heard of them before offered them by the chef at a (now-closed) restaurant in Malaucene. |
Originally Posted by maitaitom
(Post 17509119)
I ordered ris de veau in my terrible French accent (think of a bad Pepé Le Pew imitation), which I confidently told Tracy was some sort of veal dish accompanied with rice. Needless to say, it wasn't.
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Patricia Wells has a glossary on her app if it is still available. Also a long time ago someone on Chowhound shared their glossary of French culinary terms. I can look to see if I still have it if you are interested. I say I speak menu French having been trained as a chef by Madeleine Kamman.
Another suggestion I made to people is to learn the name of things you WILL NOT eat. Then you can avoid them. My father loves steak tartare and joker that he is always asks for it rare. We were in Bayeaux and the translation for Tripes à la mode de Caen was a stew of guts. How do they expect anyone to order that? |
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Razor clams yums! Love Steak Tartar too.
One time in a country where we did not speak a word of their language, we ordered a soup as a starter and another soup as our main course. |
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