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‑eaux is the standard French language plural form of nouns ending in ‑eau, e.g. eau → eaux, château → châteaux, gâteau → gâteaux. In the United States, it often occurs as the ending of Cajun surnames, as well as a replacement for the long "O" (/ oʊ /) sound in some English words as a marker of Cajun, or more broadly Louisiana ...
The prepositions à (' to, at ') and de (' of, from ') form contracted forms with the masculine and plural articles le and les: au, du, aux, and des, respectively. Like the, the French definite article is used with a noun referring to a specific item when both the speaker and the audience know what the item is. It is necessary in the following ...
French nouns whose spoken plural forms are distinguished from the singular include most of those ending in -al, whose plural form is -aux (cf. cheval [ʃəval] > chevaux [ʃəvo] 'horses'), as well as a few nouns ending in -ail that also follow this pattern (cf. travail [tʁavaj] > travaux [tʁavo] 'works').
a location where troops assemble prior to a battle. While this figurative meaning also exists in French, the first and literal meaning of point d'appui is a fixed point from which a person or thing executes a movement (such as a footing in climbing or a pivot). porte-cochère an architectural term referring to a kind of porch or portico-like ...
An auxiliary verb (abbreviated aux) is a verb that adds functional or grammatical meaning to the clause in which it occurs, so as to express tense, aspect, modality, voice, emphasis, etc. Auxiliary verbs usually accompany an infinitive verb or a participle, which respectively provide the main semantic content of the clause. [1]
The basic form is lequel (le + quel; see French articles and determiners for information about each component). Both parts of lequel are inflected to agree with its referent in gender and number: hence, laquelle, lesquels, lesquelles. The prepositions à and de contract with le and les to form au, aux, du, and des, respectively; this is still ...
Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. [1] In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb.
An entrée (/ ˈ ɒ̃ t r eɪ /, US also / ɒ n ˈ t r eɪ /; French:), in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It ...
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