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11:01 Dec 1, 2011 |
Swedish to English translations [PRO] Food & Drink / restaurant menu | |||||||
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| Selected response from: Christine Andersen Denmark Local time: 15:18 | ||||||
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Summary of answers provided | ||||
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5 | boneless loins of veal |
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5 | boneless veal cutlets |
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2 +1 | loin of veal |
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boneless loins of veal Explanation: :o) -------------------------------------------------- Note added at 1 hr (2011-12-01 12:13:53 GMT) -------------------------------------------------- http://www.berns.se/dynamaster/file_archive/091113/1ac7276b3... Q.E.D. |
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loin of veal Explanation: I have just had all my foodie books out for another job, so this is a guess, and I have come to it by a somewhat roundabout route... be warned! http://www.fallmanskott.se/djurkunskap-for-hemmakocken/djurs... Mellandelen Kalvkottletrad: Används som kalvrack. Kalvytterfilé: Kallas ibland även kalvhare. Denna detalj är mycket populär på restauranger tack vare sin långa och jämna storlek. En helt renputsad kalvytterfilé är en av de dyraste detaljerna på hela kalven. – Och den möraste. ________________________________ This description sounds like the filet/tyndstegsfilet on diagrams of meat cuts issued by Kødbranchens Fællesråd, (Danish, but I translate mostly from Danish...) It compares with the diagram in my Cookery Encyclopedia from the Good Housekeeping Institute... ... Which is often a way of getting around these questions. http://www.ica.se/recept?recipeid=582410 Velbekomme, as we say over here. -------------------------------------------------- Note added at 1 hr (2011-12-01 12:21:41 GMT) -------------------------------------------------- There, Sven beat me to it :-) |
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boneless veal cutlets Explanation: Motsvarigheten till Kalvhare är benfri kotlettrad |
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