GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
07:49 Nov 12, 2013 |
Italian to French translations [PRO] Cooking / Culinary / patisserie, décoration de gâteaux | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: Emmanuella Italy Local time: 01:31 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
4 | corps gras |
|
Discussion entries: 1 | |
---|---|
corps gras Explanation: www.truffiere.org/truffe-de.../recette.htm RECETTES...Les corps gras ( crème, beurre, huile, jaune d'oeuf ) fixent le parfum de la truffe....6 oeufs, 10g par personne, 2 ou 3 truffes fraîches moyennes |
| |
Grading comment
| ||
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.