Poêlée de mûres à la glace de lait

English translation: pan-glazed blackberries with ice-cream/milk

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)

French term or phrase:	Poêlée de mûres à la glace de lait
English translation:	pan-glazed blackberries with ice-cream/milk
Entered by:	RHELLER

21:35 Apr 24, 2007

French to English translations [PRO]
Cooking / Culinary / prepared dish

French term or phrase: Poêlée de mûres à la glace de lait

list of items on menu

thanks to my helpful friends :-)

RHELLER KudoZ activity Questions: 123 (none open) Answers: 6154 United States
Local time: 20:26

pan-glazed blackberries with (creamy) milk ice-cream

Explanation:
Another alternative. I like 'glazed' over 'fried', as it suggests warming them in butter in a pan to make them glossy, rather than poaching or baking them, and avoids some of the negative connotations of frying. 'Creamy' could be added to the milk ice-cream to make it sound extra luscious.
I also like the assonance in pan/glaze and milk/ice ... Just a suggestion!

Selected response from:

Alison Jeffries-Thierry
Local time: 12:26

Grading comment

I like pan-glazed the best because I have never ever seen fried berries served in a restaurant. Thanks to Alison and everyone who used their brain to help me :-)
4 KudoZ points were awarded for this answer

Summary of answers provided

3 +8

pan-fried blackberries with dairy ice cream

Claire Cox

pan-glazed blackberries with (creamy) milk ice-cream

Alison Jeffries-Thierry

sautéed blackberries with ice cream

MatthewLaSon

stir-fry of blackberries with dairy ice-cream

Tony M

Sautéed mulberries with milk ice

Sheila Wilson

Discussion entries: 7

RHELLER

United States

ASKER

13:40 Apr 25, 2007

yum - I love these discussions...I admit my trans is very creative (less precise) and this is for a menu, not a recipe book. I used pot to convey a container for something cooked. We also have soy ice cream, ice milk, gelato,etcetera in the U.S. but we do not say "dairy ice cream", but rather non-dairy ice cream or soy ice cream. In any case, the client will make the final decision. I have provided more than one solution.

Alison Jeffries-Thierry

13:17 Apr 25, 2007

That's why I put milk ice-cream, because I think they are stressing the contents of the ice-cream. You could change it to gelato, as gelato is made of milk ... But why not milk ice-cream? There's buttermilk ice-cream, coconut milk ice-cream ...

Alison Jeffries-Thierry

13:12 Apr 25, 2007

About the glace de lait thing ... note that 'de lait' is a bit unusual. If it was normal ice-cream, there would be no need to say 'de lait' because 'glace' should be enough. Maybe it's an Italian, gelato-style ice-cream, made of milk, not cream ...

Claire Cox

United Kingdom

13:07 Apr 25, 2007

Dairy ice cream is used quite commonly in the UK to imply ice cream made with milk products as opposed to homogenised rubbish (thanks Mr Walls!). It is also possible to get ice cream made from soya milk for people who are allergic to cow's milk

RHELLER

United States

ASKER

thanks to all - quite interesting

12:58 Apr 25, 2007

I am very surprised that none of the responses come close to my initial translation (pot of blackberries à la mode). "Dairy ice cream" sounds like a redundancy to me...isn't cream obviously dairy? I will leave it open a while longer. I admit that pan-fried makes me think of fish or veal while stir-fry conjures up a wok filled with vegetables. hmmmm

jean-jacques alexandre

France

12:24 Apr 25, 2007

oooops ! I meant " pan-glazed blackberries w/...." Sorry

jean-jacques alexandre

France

07:18 Apr 25, 2007

I believe the best solution would be combining Claire's & Alison's answers :stir-fried blackberries with dairy ice-cream. It's a probleme w/the points though

Answers

41 mins confidence:

peer agreement (net): +8

pan-fried blackberries with dairy ice cream

Explanation:
Perhaps? I know pan-fried is one of those trite restaurant terms, but you do see it an awful lot. I suppose sautéed would be another alternative...

See:

Restaurant DetailsPan-fried blackberry with almond biscuit and apple sorbet £6.50 Grand Marnier soufflé with an orange and passion fruit compote £8.50 ...
www.goingouttoday.co.uk/restaurants/Restaurant.aspx?

Claire Cox
United Kingdom
Local time: 03:26
Works in field
Native speaker of: English
PRO pts in category: 56

4 hrs confidence:

pan-glazed blackberries with (creamy) milk ice-cream

Alison Jeffries-Thierry
Local time: 12:26
Works in field
Native speaker of:

English
PRO pts in category: 4

Grading comment

I like pan-glazed the best because I have never ever seen fried berries served in a restaurant. Thanks to Alison and everyone who used their brain to help me :-)

5 hrs confidence:

sautéed blackberries with ice cream

Explanation:
Hello,

These are blackberries sautéed in a pan and then served with ice cream.

glace de lait = ice cream (made with milk) as opposed to sorbet

I hope this helps.

Reference: http://www.blueberry.org/maindishes.htm
Reference: http://nycrestaurant.blogspot.com/2005/08/red-cat-aug-25-200...

MatthewLaSon
Local time: 22:26
Works in field
Native speaker of:

English
PRO pts in category: 12

8 hrs confidence:

stir-fry of blackberries with dairy ice-cream

Explanation:
I simply wanted to add that, literally speaking, a 'poêlée' [noun] is normally used to mean a 'stir fry' — it is not actually 'mûres poêlées' (which is the usual version for 'pan-fried')

However, I do rather feel that Claire's and Alison's versions are more appropriate here.

I would deprecate any attempt to use 'sauté' — even though the term is indeed very frequently used incorrectly like this in EN, it is a nonsense to perpetuate the 'error' by seeking to 'translate' one FR cooking technique using a different FR word that applies to a different technique!

For the record, even NS OED gives the 'EN' meaning of 'sauté': to shallow fry quickly (I paraphrase), which is not the same as the true, technical meaning in FR cuisine.

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Note added at 15 hrs (2007-04-25 13:07:57 GMT)
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In response to your added note, Rita:

'pan-fried' is quite a fashionable word, and as such, likely to be applied to apparently incongruous dishes, like desserts.

I'd be quite interested to know where you got your original idea of 'pot' from? I wouldn't a priori expect it to be any form of pot, what I had in mind was much more like the flambéed cherries served with ice-cream that I am alas all too partial to!

Regarding 'dairy ice-cream' — I agree that it does rather feel like redundancy, and you may consider it is unnecessary. However, on a technical level (and in the UK at least), 'dairy ice-cream' does have a quite specific legal meaning in terms of food labelling. You most certainly CAN have 'non-dairy' ice-cream (contains non-milk fat), and the fact that is states 'dairy' means it must contain a certain minimum proportion of real dairy produce. Cf. the brand Walls in the UK, who often used to market their "Real Dairy Ice-cream"

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Note added at 15 hrs (2007-04-25 13:10:23 GMT)
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However, I have to add that I don't think the intended implication of the 'lait' in the original text is at all meant to be the same; I think we've all just be struggling to find some way of rendering it that wouldn't sound superfluous in EN. Remember that FR needs to put it in, in order to differentiate between an 'ice-cream' and a 'water-ice' — we are of course freed from the same constraint in EN.

Tony M
France
Local time: 04:26
Specializes in field
Native speaker of:

English
PRO pts in category: 410

23 hrs confidence:

Sautéed mulberries with milk ice

Explanation:
Don't like to be a party pooper I can see possible problems with mûres as well as the other considerations. I know it's more likely to be blackberries but mulberries are lovely too and we owe them a mention at the very least.

Mulberries look somewhat like blackberries in size and shape. When fully ripe, their flavor is ... mûrier, mûre, lie-de-vin. Deutsch (German) n. - Maulbeere ... (translations at bottom of page)
www.answers.com/topic/mulberry

Ice-cream and milk ice - Determination of total solids content ...
- [ Traduire cette page ]
ISO 3728|IDF 70:2004 specifies a reference method for the determination.
webstore.ansi.org/ansidocstore/product.asp?

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Note added at 23 hrs (2007-04-25 20:49:22 GMT) Post-grading
--------------------------------------------------

Just to anticipate Tony's expected remark - I searched for sautéed strawberries (being the most common soft fruit and the softest too) and there are many hits. Lots are of doubtful origin (blogs, forums etc) but these are posh joints:

White Chocolate and Pineapple Mille-feuilles with Pineapple and sautéed Strawberries. More information: Aire de Mar Restaurant - Eurostars Grand Marina ...
eurostarshotels.net/en/press-room-13.html

Sauteed Strawberries in a Cabernet Sauvignon sauce & fresh ground pepper. Served over French Vanilla Ice Cream. Rustic Pear Almond Tart ...
www.fishbowlrestaurant.com/menu.html

Sheila Wilson
Spain
Local time: 03:26
Works in field
Native speaker of:

English
PRO pts in category: 56

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Poêlée de mûres à la glace de lait

English translation: pan-glazed blackberries with ice-cream/milk

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Poêlée de mûres à la glace de lait

English translation: pan-glazed blackberries with ice-cream/milk

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