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Glossary entry

French term or phrase:

Tombé(e) au beurre

English translation:

butter-stewed | stewed (down) in butter

Added to glossary by Maciej W
Jul 20, 2013 09:01
10 yrs ago
6 viewers *
French term

Tombée au beurre

French to English Other Cooking / Culinary
Les classiques de la maison répondent parfaitement à ces préceptes comme la tartelette aux pommes à la pâte feuilletée, pomme en dentelle et compote « tombée au beurre »
Proposed translations (English)
3 +3 butter-stewed
3 +2 stewed in butter
3 +1 sweat
References
Tombée de poireaux
Change log

Jul 21, 2013 10:54: Maciej W Created KOG entry

Jul 21, 2013 10:54: Maciej W changed "Edited KOG entry" from "<a href="/profile/1264705">Maciej W's</a> old entry - "Tombé(e) au beurre"" to ""butter-stewed | stewed (down) in butter""

Discussion

Mark Nathan Jul 21, 2013:
Having read a few recipes with "tomber au beurre" and "compote" it seems that butter is always involved. Not surprisingly, the expression is usually employed with things that decrease significantly in volume when cooked, such as spinach. So it may be slightly unusual to use it with apples, that, depending on the variety, do not always "cook down" to the same extent as, say, onions.
Tony M Jul 21, 2013:
tomber / compôte In culinary technical terminology, we talk of 'tomber qq ch en compôte' for 'stewing something down'; and as Maciej says, I feel it is important to include the 'butter' somewhere, as obviously this is going to give an altogether richer result than just plain boring old stewed fruit ;-)
Maciej W Jul 21, 2013:
I think you should use the word butter here, in whatever form you prefer... in the link below see pommes charlotte:
openmenu.com/m/restaurant/21551dbe-15bb-11e0-b40e-0018512e6b26
French culinary terms are quite specific, as you noted, so one should be careful not to miss anything.
And if you want it to sound really gourmet, you can always leave it in French, as you perhaps would with "monté au beurre" for example ;)
Jennifer White Jul 20, 2013:
Agree with Tony. See this recipe: http://www.valais-community.ch/fr/recettes/poires-pochees-to...
Tony M Jul 20, 2013:
@ Mark I don't think so. 'au...' something almost always means 'with'.
Mark Nathan Jul 20, 2013:
Rereading the CNRTL entry... I am wondering if we are missing the point and it means here to cook something until it is like butter, rather than actually cooking it with butter, i.e. cook/reduce until it is has a butter-like consistency - a compote.
Mark Nathan Jul 20, 2013:
phil My initial understanding was "wilt", but that does not really fit with compote or the definition from the CNRTL.
Amaury de Cizancourt (asker) Jul 20, 2013:
"Wilt" somehow does not seem right to me, but I have no reason to defend my case. "Stewed in butter" sounds more gourmet than the very technical "butter-stewed". And I am still wondering about this rather astonishing "sweat", though it does seem to be used to describe the process.
philgoddard Jul 20, 2013:
I think Tony was asking a rhetorical question We have had this before, and it was translated (correctly in my view) as "wilt", though I'm not sure that would work here.
http://www.proz.com/kudoz/french_to_english/cooking_culinary...
I may be wrong, but I'm not convinced by "stew" - I think the implication is briefly, and using only a small amount of butter.

Amaury de Cizancourt (asker) Jul 20, 2013:
No luck this time for me, Tony. This is apparently a very technical term, part of the French culinary jargon. "Sweat" looks like a good solution at this time...
Tony M Jul 20, 2013:
Glossary Did you try a term search? The term 'tombée' has certainly come up before.

Proposed translations

+3
17 mins
Selected

butter-stewed

This seems pretty close, based on the definition below:

http://www.cnrtl.fr/definition/tomber - Faire tomber au beurre. Réduire le volume de légumes aqueux en les faisant cuire à feux doux avec ou sans matière grasse, et sans coloration

http://leforumdesamis.forumdediscussions.net/t643-lexique-cu... - Tomber au beurre: Cuire au beurre, sans mouillement ni coloration.
Peer comment(s):
agree Mark Nathan : sorry - posted at the same time as you!
3 mins
No prob, thanks :)
agree Philippa Smith
4 hrs
Thank you!
agree Verginia Ophof
6 hrs
Thank you!
neutral Tony M : I think this is too technical a way of expressing it to be ideal in what seems like a menu description...
13 hrs
Thanks for pointing that out, I included Mark's suggestion in the glossary entry, for use in more contexts
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Many thanks to everyone for this great help."
+1
4 hrs

sweat

Unusual for fruit (but then so is stewing in butter!).

To cook over low heat in a small amount of fat, usually in a covered pan or pot.
http://culinaryarts.about.com/od/glossary/g/sweat.htm

Place the quince slices and butter in the slow cooker. Cover and cook on high...to sweat the fruit and coat with the butter.
http://books.google.co.uk/books?id=jmKMAfT8WsUC&pg=PT706&lpg...
Peer comment(s):
agree philgoddard : It may not sound very appetising on a menu, but I think this is closer to the meaning.
6 hrs
Thanks, Phil
neutral Tony M : I don't think this really applies here; we already know it has been 'tombé en compôte', so 'stewed fruit' is the idea we really need (here). / I can't bow any longer, due to superior waistline :-))
9 hrs
Thanks, Tony. Bow to superior knowledge
Something went wrong...
+2
20 mins

stewed in butter

γ) Spécialement
− ART CULIN. Faire tomber au beurre. Réduire le volume de légumes aqueux en les faisant cuire à feux doux avec ou sans matière grasse, et sans coloration (d'apr. Courtine Gastr. 1984). Faire tomber à glace. Réduire un liquide de cuisson, fonds, jus, déglaçage, jusqu'à consistance sirupeuse (d'apr. Courtine Gastr. 1984). Quand votre poitrine sera aux trois-quarts cuite, vous retirerez vos légumes et vous ferez tomber à glace votre mouillement (Viard, Cuisin. impérial, 1814, p. 117).

http://www.cnrtl.fr/definition/tomber

--------------------------------------------------
Note added at 11 hrs (2013-07-20 20:40:35 GMT)
--------------------------------------------------

Revised suggestion: " cooked until it has a buttery consistency"
Peer comment(s):
agree Tony M : If it is a 'compôte' it clearly has been stewed right down, and I think this is the most natural way of expressing it.
13 hrs
thanks Tony
agree GILLES MEUNIER
19 hrs
thanks
Something went wrong...

Reference comments

2 days 6 hrs
Reference:

Tombée de poireaux

Something went wrong...
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