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15:51 Dec 18, 2007 |
Danish to English translations [Non-PRO] Cooking / Culinary / recipe | |||||||
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| Selected response from: Christine Andersen Denmark Local time: 16:12 | ||||||
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Summary of answers provided | ||||
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5 +2 | Breast fillets |
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4 | (chicken) filet |
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(chicken) filet Explanation: Inner pectoral muscles. |
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Breast fillets Explanation: Breast fillets There has been a fashion in recent years for using only the inner or central section of the breast for some recipes - they are even sold separately in the supermarkets. The story is that they are extra tender. They may make neater canapés or something like that. If you are using turkey, the same might actually be true with a larger bird. The breast muscles divide naturally, and the 'indrefilet' is the central section, closest to the breastbone. Liver is lever, or indmad or kråser (always plural), depending slightly on how much of the liver, heart and other giblets you include. |
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