本帖最后由 choi 于 9-4-2014 17:59 编辑
(e) "’The best part is that Patrice [François, the farmer who partners with the scientist Neveu] sells frogs that are cut à la lyonnaise, with the back bones and the arms still attached to it,’ says Mr [Thomas] Boutin, chef and owner of Le Vieux Crapaux, or the Old Toad, which opened its doors in Paris's upscale 16th arrondissement in June.”
(i) Patrice
en.wikipedia.org/wiki/Patrice
(ii) “à la lyonnaise”
(A) Lyonnaise
en.wikipedia.org/wiki/Lyonnaise
("• A person, or, 'in the style of (something),' from Lyon, France (also: Lyonnais [a historical district around Lyon]).[1]
• An adjective, meaning 'cooked with onions' or 'with caramelized onions,' as in 'potatoes lyonnaise,' 'sauce lyonnaise,' or 'cardons à la lyonnaise.'[2]")
The second definition fits the bill. I did a brief research in the Web, The term “à la lyonnaise” is not about the cut, but about ingredients. See (C) and (D). (Incidentally, WSJ states, “ frogs that are cut à la lyonnaise, with the back bones and the arms still attached to it.” Most likely, the “arms” should be “thighs.”)
(B) pronunciation
www.merriam-webster.com/dictionary/lyonnaise
(C) The term “à la lyonnaise” has been applied to fish (carp, eel, flounder)
www.gutenberg.org/files/18542/18542-h/18542-h.htm
as well as potato and egg (the last two as “lyonnaise”), all of which includes onion.
(D) Richard Olney, Simple French Food 40th Anniversary Edition. Houghton Mifflin Harcourt, at 165-166
books.google.com/books?id=Ve1JAQAAQBAJ&pg=PA165&lpg=PA165&dq=%22%C3%A0+la+lyonnaise%22+frog&source=bl&ots=qrZc2f1Zhy&sig=1za4fbO1ycu1DkTcs4CkK2ybK4Q&hl=en&sa=X&ei=bKUIVMnMPMWbyATU_oKgCg&ved=0CCAQ6AEwAw#v=onepage&q=%22%C3%A0%20la%20lyonnaise%22%20frog&f=false
("They [frogs' legs] are most often sautéed à la provençale; à la lyonnaise, the persillade is replaced by chopped or finely sliced onions cooked in butter apart [from the legs], parsley is sprinkled over, and a bit of vinegar, heated in the pan, is dribbled over; aux fines herbes, they should be sautéed in butter and finished with chopped parsley, tarragon, chervil, and chives and a bit of lemon, but in practice, it is an alternate application for à la provençale. À la poulette, the frogs' legs are poached in a white-wine court bouillon that is then transformed into a velouté and finished with egg yolks. They may be marinated with chopped fines herbes, a bit of lemon juice, a few drops of olive oil, and salt and pepper, then dipped in batter and deep fried")
* tarragon
en.wikipedia.org/wiki/Tarragon
(The name "tarragon" is believed to have been borrowed from the Persian name for tarragon which is tarkhūn)
* velouté sauce
en.wikipedia.org/wiki/Velout%C3%A9_sauce
(The term velouté is from the French adjectival form of velour, meaning velvet)
* For definition of poulette, see (d).
* Creole-Cajun Cooking. Ancestry.com, undated
homepages.rootsweb.ancestry.com/~homespun/ccooking.html
(excerpt from Gene Bourg, Louisianas Grand Old Cuisine Sparkles More Than Ever. Times-Picayune: "Poulet: A chicken. A la Poulette: As a chicken; for instance, a Sauce a la Poulette always has eggs giving the distinctive name a la Poulette")
* Nancy Lake, Menu Made Easy, or how to order dinner and give the dishes their French names. London & New York: Frederick Warne & Co (1903), at 21
books.google.com/books?id=gvgpAAAAYAAJ&pg=PA21&lpg=PA21&dq=%22a+la+Poulette+stewed+with+broth,%22&source=bl&ots=hTIJLTQ3_A&sig=G3XQ9sgUeSLbIRZubCsh3VCAp4Y&hl=en&sa=X&ei=SQ4JVLmHC5fhoAT-s4GgDg&ved=0CB0Q6AEwAA#v=onepage&q=%22a%20la%20Poulette%20stewed%20with%20broth%2C%22&f=false
(“à la poulette -- stewed with broth, wine, butter, onions, mushrooms, etc. Served with yolks of eggs and lemon juice added to the sauce")
(E)
* Name of the restaurant “Le Vieux Crapaux, or the Old Toad” must be wrong. French language does not “crapaux,” but does have “Crapaud” (for “toad”) whose plural form is “crapauds.” But it can not be in plural form, because the article “le” indicates singular. For the definitions of the two French words in the restaurant name, see (d) above.
* Indeed Paris has a restaurant “Le Vieux Crapaud.”
|