Truite

Trui`te´


a.1.Having a delicately crackled surface; - applied to porcelian, etc.
References in periodicals archive ?
French Regional Dinner: Loire Valley" will feature Rillettes de Tours (spiced pork spread on toasts, with French breakfast radishes and cornichons), Salade aux Asperges Mimosa (asparagus vinaigrette with egg), Truite au Beurre Blanc, Lgumes Printanires (trout with wine and butter sauce with spring vegetables) or Blanquette de Lapin la Tourangelle (braised rabbit with wine and spring vegetables) and Tarte aux Fraises (strawberry tart).
L'economie du site reposait surtout sur l'acquisition du caribou, de l'omble chevalier et de la truite de lac.
Try the Truite avec Raisins ($21), succulent pan-seared Idaho trout with butter-poached fingerling potatoes and Bordeaux spinach in a grape sauce vierge for a French spin on a local fish.
Diversite et gestion genetique de la truite commune: apport de l'etude du polymorphisme des locus proteiques et microsatellites.
Prevedello DM, Koerbel A, Tatsui CE, Truite L, Grande CV, Ditzel LF, Araujo JC.
Toxico-cinetique de trois polluants metalliques majeurs chez la truite arc-en-ciel (Salmo gairdneri), le chrome, le cuivre et le zinc.
Seven from Medithau Maree pf France; Sliced Smoked Fish "En direct des ports bretons"(Live catch from Brittany's Harbors) from Meralliance of France; Tournedos de Truite au Foie Gras from Norway Seafoods; Canape Kit from Pescaviar S.
The kitchen was run by Chef Paulette Castaing who received her second Michelin star in 1963 and is particularly renowned for perfecting French home-style techniques and recipes for dishes such as truite au bleu, fruit au Champagne, eel stew, and pike mousseline.
Guests enjoyed a huge selection of Antoine's specialties and New Orleans favorites, some of which included Oyster Foche, Oysters Rockefeller, Crabmeat Ravigote, Chateaubriand with Marchan de Vin sauce, Filet de Truite Amandine, and fried soft-shell crabs.
The two eaters reunited over a feast that began with a truite au bleu, paired with a Lacrimae Sanctae Odiliae from Alsace, followed by daube provencal and pintadous, young roasted guinea hens, and asparagus.
Gourmet delights also await passengers travelling in Business Class, where the menu includes poached marinated king prawns, horseradish chive tartlet and root vegetable vinaigrette or steamed halibut in the style of truite Ea la meuniE re with almond butter, summer vegetables and mashed potatoes, followed by woodruff jelly with strawberry lime compote.