Examples of using Confit in English and their translations into German
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Colloquial
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Official
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Ecclesiastic
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Medicine
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Financial
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Ecclesiastic
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Political
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Computer
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Programming
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Official/political
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Political
We're going to Café Confit.
A versatile confit of fresh berries.
Grilled neck of pork in honey marinade with confit garlic.
Shall I keep the confit de canard warm, miss?
Confit of Belgian endives with ginger, lemongrass and honey-curry emulsion.
Casserole with garlic sausage, duck confit and beans seeds. 320 Baht/ person.
Preparation of confit peppers: put in the oven a red pepper, cut into julienne with a pinch of salt and a teaspoon of brown sugar, for 10 minutes at 180.
Puff pastry of smoked sardine with confit of tomato and fried leek.
Deze typical Belgian confit has a distinctive taste which is guaranteed to score with all your dishes, hot or cold.
The gentle combination of onions and peppers makes for a confit leaping out of the band.
Local restaurants like Scoff serve duck confit toutons and salt cod pierogis in addition to the expected fish and chips.
I think all those people who know that there is someone who loves them begin to rise and feel confit that person will be there.
Raw sauerkraut, various recipes of cooked sauerkraut, confit of sauerkraut with spices and sauerkraut recipes creations.
Citrus fruits and green peaches characterise the bouquet,which wraps the palate in ripe notes of quince and confit; juicy, with medium length.
Formerly known as a product of luxury and festivity, the confit fruit in harmony to the rules of the art keeps its flavor and color.
We recommend you try confit of duck served with a mix of red sauerkraut and cranberries as well as potato gnocchi; or the beef sirloin in cream sauce with Carlsbad dumplings and cranberries.
Combine meat reserved for grinding, foie gras, tomato confit, egg, milk, breadcrumb, wine, thyme, sage, and rosemary.
Take time to enjoy the delicious local wines, cheeses, soft pink garlic from Lautrec, the chestnuts and wild asparagus,but also the regional specialties like confit de canard and cassoulet.
Aroma of nuts(walnuts and toasted almonds) and confit fruit(orange peel), hints of resins and spices cedar, pepper and curry.
The kitchen is part of a culinary research withlocal products like black pudding with apple confit, stuffed guinea fowl or pigeon pie.
Spread on grilled toast or fresh bread, with onion confit or fig chutney, foie gras is eaten in all its forms and is commonly found on the menu at leading restaurants.
VIP sightings are not uncommon here, and the food is hardly less eye-catching;sample items from seasons past include Suckling Pig with Confit of Pears and Lobster Poached with Salsify, Apple& Brown Butter Bisque.
The dinnerincludes fine cream of pumpkin soup with croutons, beef confit in juice with strong whole-grain mustard sauce, Tyrolean dumplings and Viennese onions, and home made apple strudel with almonds, and vanilla sauce.
The nose is marked by notes ofsmall black fruit wall grows to more confit and spicy notes, supported by well-integrated oak.
Colourful kaleidoscope of oranges, apricot confit, honeydew melons and dried fruits; generous fruitiness and perfectly-integrated acidity vying for dominance on the palate and offering a refined, never-ending play between sweetness and sourness, and an endless finish.
The characteristic tenderness of the simmered meat and the sauce's spicy confit notes are perfectly paired with the Médoc's powerful, generous red wines.
Some of the dishes featured on the menu:mille-feuille with leaves of radicchio confit and pindula, Pumpkin risotto and creamed mustard with salted cheese, chicory flan served with a very mature Malga cheese cream.
Dense, concentrated, velvety palate lifted by a crisp acidity, with a confit of apricot, guave and raisin, flavours of butterscotch and a hint of caramelised orange.
French expats can get their hard-to-find favorites like the delicious confit de canard or the canned cassoulet, or even just the simple things like salted butter or Orangina, for that taste of home.
Assoulet is based on‘Lingot'-beans, to which, according to regional variants and availability, confit d'oie(goose in aspic), garlic, pork sausages and pork crackling, sometimes also partridge or mutton are added.