Glossary entry (derived from question below)
French term or phrase:
points et talons (foie gras)
English translation:
trimmed ends
Added to glossary by
Terry Richards
Apr 25, 2018 10:17
6 yrs ago
French term
France
30 years in IT, Engineering degree.
Native in: English (Variants: UK, US, British) 
Works in: French to English, English
points et talons
French to English
Other
Food & Drink
foie gras
I know exactly what this means - it's the two ends of the foie gras left over after you cut it into scallops. The problem is that, as far as I can tell, English doesn't seem to have specific words for these bits.
The customer has already rejected "off-cuts", "trimmings" and "ends". I hesitate to suggest "waste"!
The customer has already rejected "off-cuts", "trimmings" and "ends". I hesitate to suggest "waste"!
Proposed translations
(English)
| 4 +3 | trimmed ends |
French Foodie
|
Proposed translations
+3
1 hr
Selected
trimmed ends
I would simply go with this, as it's true that trimmings without further explanation could also refer to the nerves and other bits trimmed from the foie gras.
Kristen Kish Cooking: Recipes and Techniques
https://books.google.fr/books?isbn=0553459775
Kristen Kish, Meredith Erickson - 2017 - Cooking
The sauce came to me first as away to use the trimmed ends of foie gras once the lobes were portioned for the seared foie gras course (see page 189). The pickled radish was next, to add some balance to the rich sauce. Perhaps surprisingly, the lobster came last, but you'd never know it from the way it goes so well. start ...
FOIE LA-LA LA-LA / For holiday indulgence, buttery-rich duck ... - SFGate
https://www.sfgate.com/.../FOIE-LA-LA-LA-LA-For-holiday-indu...
Dec 23, 1996 - Note: The trimmed ends and leftover scraps of foie gras can be sauteed, then folded into mashed or sauteed potatoes. Or make a foie gras mouuse to spread on toast: Saute the trimmings briefly, then cool. Pureed in a food processor, adding a little cream when the mixture is almost smooth. Season with salt ...
Kristen Kish Cooking: Recipes and Techniques
https://books.google.fr/books?isbn=0553459775
Kristen Kish, Meredith Erickson - 2017 - Cooking
The sauce came to me first as away to use the trimmed ends of foie gras once the lobes were portioned for the seared foie gras course (see page 189). The pickled radish was next, to add some balance to the rich sauce. Perhaps surprisingly, the lobster came last, but you'd never know it from the way it goes so well. start ...
FOIE LA-LA LA-LA / For holiday indulgence, buttery-rich duck ... - SFGate
https://www.sfgate.com/.../FOIE-LA-LA-LA-LA-For-holiday-indu...
Dec 23, 1996 - Note: The trimmed ends and leftover scraps of foie gras can be sauteed, then folded into mashed or sauteed potatoes. Or make a foie gras mouuse to spread on toast: Saute the trimmings briefly, then cool. Pureed in a food processor, adding a little cream when the mixture is almost smooth. Season with salt ...
Note from asker:
| Although it's not the answer I did eventually use, this would have been a perfectly good alternative. |
Peer comment(s):
| agree |
Jessica Noyes
28 mins
|
| agree |
philgoddard
2 hrs
|
| agree |
Yvonne Gallagher
1 day 1 hr
|
4 KudoZ points awarded for this answer.
Comment: "Thanks FF."
Discussion
“Heels” and “toes” (the ends left over after cutting the foie gras into scallops)
Which the customer was quite pleased with.