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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 ...
In current pronunciation, /ɲ/ is merging with /nj/. [6] The velar nasal /ŋ/ is not a native phoneme of French, but it occurs in loan words such as camping, smoking or kung-fu. [7] Some speakers who have difficulty with this consonant realise it as a sequence [ŋɡ] or replace it with /ɲ/. [8]
French orthography encompasses the spelling and punctuation of the French language.It is based on a combination of phonemic and historical principles. The spelling of words is largely based on the pronunciation of Old French c. 1100 –1200 AD, and has stayed more or less the same since then, despite enormous changes to the pronunciation of the language in the intervening years.
This is the pronunciation key for IPA transcriptions of French on Wikipedia. It provides a set of symbols to represent the pronunciation of French in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
plat du jour lit. "dish of the day"; a dish served in a restaurant on a particular day but separate from the regular menu. plongeur (fem. plongeuse) a male (or female) dishwasher in a professional kitchen. plus ça change, plus c'est la même chose (or plus ça change, plus c'est pareil) (often abbreviated to just plus ça change)
Gratin dauphinois (a traditional regional French dish based on potatoes and crème fraîche) Quenelle (flour, butter, eggs, milk and fish, traditionally pike, mixed and poached) Raclette (the cheese is melted and served with potatoes, ham and often dried beef) Soupe à l'oignon (onion soup based on meat stock, often served gratinéed with ...
The correct way to say the French town includes dropping, well, basically everything: The "c" in the beginning turns into a "k" and the "s" at the end is silent. Some say that "a" becomes an "e ...
A quenelle (French pronunciation:) is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. [1] The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish ...
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