Glossary entry (derived from question below)
French term or phrase:
sauce des queues mixées
English translation:
coulis of asparagus stems
Added to glossary by
Nina Iordache
Mar 29, 2015 19:49
9 yrs ago
French term
sauce des queues mixées
French to English
Other
Cooking / Culinary
South of France Cuisine
The context is not much help because the term appears all of a sudden and afterwards nobody talks about it anylonger :) Please help with a translation or an explanation. Is it about beef tails?
Proposed translations
(English)
| 4 +3 | coulis of asparagus stems |
Melissa McMahon
|
| 4 +2 | asparagus sauce (made from the blended ends) |
Wendy Streitparth
|
| 3 | mixed seafood sauce |
Louise TAYLOR
|
| 3 | Veal sauce |
Aideen Rodrigues
|
References
| From veal to oxtails |
kashew
|
Proposed translations
+3
3 hrs
Melissa McMahon
Australia
Australia
Native in English
Specializes in field
Australia
Related KudoZ points
:
35
Selected
coulis of asparagus stems
Or "sauce made from the blended (asparagus) stems"
If the source is "Les escapades de Petitrenaud", then the reference to the "sauce des queues mixées" is this scene (http://telescoop.tv/browse/538540/5/les-escapades-de-petitre... about a dish described as "Les premières asperges entourées de lard, petite cébette et ail confit tout simplement." The host and chef discuss the recipe:
- Alors, elle est juste poêlée. Elle est belle comme le jour.
- Et la petite sauce des queues mixées.
This suggests to me an asparagus dish with a sauce made from the blended stems (the less delicate part).
The reference to a "jus de veau" comes in a later scene (http://telescoop.tv/browse/538540/7/les-escapades-de-petitre... about a veal sausage dish served with a "jus de veau que l'on fait avec les queues du veau rissolées, oignons, carottes."
I any case, a "jus" is not "mixé".
If the source is "Les escapades de Petitrenaud", then the reference to the "sauce des queues mixées" is this scene (http://telescoop.tv/browse/538540/5/les-escapades-de-petitre... about a dish described as "Les premières asperges entourées de lard, petite cébette et ail confit tout simplement." The host and chef discuss the recipe:
- Alors, elle est juste poêlée. Elle est belle comme le jour.
- Et la petite sauce des queues mixées.
This suggests to me an asparagus dish with a sauce made from the blended stems (the less delicate part).
The reference to a "jus de veau" comes in a later scene (http://telescoop.tv/browse/538540/7/les-escapades-de-petitre... about a veal sausage dish served with a "jus de veau que l'on fait avec les queues du veau rissolées, oignons, carottes."
I any case, a "jus" is not "mixé".
Peer comment(s):
| agree |
Charles Davis
: You're right: this is asparagus after all.
2 hrs
|
|
Thanks Charles!
|
|
| agree |
Victoria Britten
7 hrs
|
|
Thanks Victoria
|
|
| agree |
Yvonne Gallagher
9 hrs
|
|
Thanks Gallagy
|
4 KudoZ points awarded for this answer.
Comment: "Thank you!"
2 hrs
mixed seafood sauce
I think this is more likely to be mixed seafood than beef. The tails of fish and shellfish.
Note from asker:
| Thank you, Louise. It may well be, who knows? |
Peer comment(s):
| neutral |
Tony M
: 'mixées' doesn't mean 'mixed', it means 'liquidized'; and without more context, 'seafood' amounts to risk over-translation.
3 mins
|
2 hrs
Aideen Rodrigues
France
France
Native in English
Works in field
France
A journalist's flair for translation.
Native in: English (Variants: UK, British, Irish) 
Works in: French to English, Irish to English, Irish, and 1 more.
Veal sauce
'le jus de veau que l'on fait avec les queues du veau rissolées'
Note from asker:
| Thanks so much! |
Peer comment(s):
| neutral |
Melissa McMahon
: I don't think so. Looking at the source, the "jus de veau" refers to another recipe and la sauce des queues mixées comes in the context of an asparagus dish. + A jus is not "mixés".
43 mins
|
+2
11 hrs
Wendy Streitparth
Germany
Germany
Native in English
Works in field
Germany
45 years experience
Native in: English (Variant: British)
Works in: German to English, French to English, Spanish to English, and 2 more.
Related KudoZ points
:
24
asparagus sauce (made from the blended ends)
As I said in the discussion box last night (does anyone read it?!), I think that the term in question applies to just the woody ends of the asparagus and not the whole stalk and since it is not for a menu or the like, I don't think a particularly "elegant" term is required.
Here is a recipe for making asparagus sauce from the "tough ends"
http://www.epicurious.com/recipes/food/views/pasta-with-aspa...
How to salvage asparagus ends
http://www.popsugar.com/food/What-Do-Asparagus-Ends-30173586
http://eatingrichly.com/asparagus-soup-what-to-do-with-aspar...
Here is a recipe for making asparagus sauce from the "tough ends"
http://www.epicurious.com/recipes/food/views/pasta-with-aspa...
How to salvage asparagus ends
http://www.popsugar.com/food/What-Do-Asparagus-Ends-30173586
http://eatingrichly.com/asparagus-soup-what-to-do-with-aspar...
Peer comment(s):
| neutral |
Melissa McMahon
: I saw your answer Wendy, but my answer is based on the research I did rather than your suggestion./Yes, "coulis" was for brevity, since this could be a subtitle, I gave a more prosaic version underneath. I take your point about "ends".
2 hrs
|
|
OK, but I felt that coulis was upgrading it somewhat and asparagus stems gives the impression that it is the whole piece of stalk, not just the tougher ends.
|
|
| agree |
Sheri P
4 hrs
|
|
Thanks, Sheri
|
|
| agree |
Aideen Rodrigues
: Something made from blended asparagus peels mixed with ewe's milk curds is mentioned later on - possibly the same sauce.
5 hrs
|
|
Thanks, Rodrigues72
|
Reference comments
14 hrs
Reference:
From veal to oxtails
Note from asker:
| Thanks, but the trend seems to be more in the direction of asparagus sauce, I think. And thank you for the delicious recipe, too. :) |
Peer comments on this reference comment:
| neutral |
Melissa McMahon
: The problem is the "mixées" bit. Blend up any tail and you have sludge!
11 hrs
|
Discussion
Usually, when mentioned like this with no further qualification, one would expect it to refer to some other ingredient, the rest of which is being used in the recipe... I hardly think they'd start with (say) half a cow and then say "make a sauce using the tail"!
I often use the shells of prawn tails to make a sauce, so it could even be that kind of tails; but obviously, there is no way to guess, unless it is in some way related to the preceding dish.
Comme vous pourrez le voir, j'utilise les asperges de 3 façons différentes: Les têtes pour la déco, les milieux en rondelles et les queues mixées...