Jul 20, 2022 14:39
1 yr ago
55 viewers *
French term
United Kingdom
Agri-food and cosmetics specialist
Native in: English (Variant: British)
Works in: French to English, Spanish to English
Pigeons étouffés
French to English
Other
Food & Drink
Pigeon
Can anyone help me with a translation for this term?
It appears in a recipe for pigeon.
2 pces Pigeons étouffés de 500Gr
Does it refer to the way they are slaughtered?
Thanks.
It appears in a recipe for pigeon.
2 pces Pigeons étouffés de 500Gr
Does it refer to the way they are slaughtered?
Thanks.
Proposed translations
(English)
| 4 +4 | Smothered Pigeons |
Carol Gullidge
|
| 1 +5 | suffocated pigeon |
Tony M
|
| 4 | smothered quail |
Elizabeth Blood
|
| 2 -1 | Braised/Stewed pigeon |
Wolf Draeger
|
References
| overkill |
Philippe Etienne
|
Proposed translations
+4
36 mins
Carol Gullidge
United Kingdom
United Kingdom
Native in English
Specializes in field
United Kingdom
poetically precise prose with... panache
Native in: English 
Works in: French to English, Spanish to English, English
Related KudoZ points
:
44
Selected
Smothered Pigeons
Not quite sure about the reason for "smothered", but here is a recipef:
Smothered pigeons is a gourmet recipe prepared with pigeon meat along with apples, mushrooms and madiera wine. Elegant and flavorful, the smothered pigeons is cooked along with onions in a skillet. Serve these smothered pigeons with a side of choice and watch your guests 'wow' your guests, ever so simply!
https://ifood.tv/meat/85211-smothered-pigeons
--------------------------------------------------
Note added at 43 mins (2022-07-20 15:23:00 GMT)
--------------------------------------------------
I've also found recipes for Smothered quail, chicken and wood pigeon.
I'm afraid I don't know the relevance of "smothered"
Smothered pigeons is a gourmet recipe prepared with pigeon meat along with apples, mushrooms and madiera wine. Elegant and flavorful, the smothered pigeons is cooked along with onions in a skillet. Serve these smothered pigeons with a side of choice and watch your guests 'wow' your guests, ever so simply!
https://ifood.tv/meat/85211-smothered-pigeons
--------------------------------------------------
Note added at 43 mins (2022-07-20 15:23:00 GMT)
--------------------------------------------------
I've also found recipes for Smothered quail, chicken and wood pigeon.
I'm afraid I don't know the relevance of "smothered"
Peer comment(s):
| agree |
Tony M
: That's it! Normal killing involves bleeding to death, but this way means the blood is kept within the flesh. / This is the sort of teamwork I love on KudoZ! / Did make me think of 'battered fish', though! (as one local restaurateur incorrectly translated)
11 mins
|
|
Aha that makes sense, many thanks Tony!
|
|
| agree |
Samuël Buysschaert
29 mins
|
|
many thanks, Samuël?
|
|
| agree |
Bourth
: Definitely preferable for culinary purposes and the faint-hearted who might prefer to think it is smothered in sauce.
29 mins
|
|
many thanks, CadastreToulous!
|
|
| agree |
Mpoma
: Don't tell anyone in the UK, there'd be hell to pay. It better taste nice if we are going to be so horrid to our cousins. I personally wonder about the emotional price to be paid by the smotherer. Different worlds.
2 hrs
|
|
many thanks Mpoma! Pity the poor smotherer (as well as the poor pigeon!). Sometimes it's a wonder we're not all vegetarians, but I don't think I could stretch that far...
|
4 KudoZ points awarded for this answer.
Comment: "Many thanks everyone. I went with smothered pigeons in the end."
-1
25 mins
Braised/Stewed pigeon
I think étouffé or à l'étouffé is another way of saying à l'estouffade or étuvé, which would be stewed or braised.
In the below Kudoz question (FRA-ESP), one agree says "Synon. rare de étuver. Étouffer, étuver : c'est faire cuire dans un vaisseau bien clos, pour empêcher l'évaporation (Audot, Cuisin. campagne et ville, 1896, p. 113)."
https://www.proz.com/kudoz/french-to-spanish/cooking-culinar...
The Wiktionnaire entry for estouffade says "Cuisine) (Vieilli) Manière de préparer un plat à l’étouffée."
https://fr.wiktionary.org/wiki/estouffade
--------------------------------------------------
Note added at 30 mins (2022-07-20 15:10:05 GMT)
--------------------------------------------------
From my New Concise Larousse Gastronomique (2007 ed):
ESTOUFFADE A slow-cooked stewed. The word comes from the Italian stufato (a daube), and is applied most often to beef in wine sauce, with carrots and small onions.
In traditional cookery, estouffade is also a clear brown stock used to dilute brown sauces and moisten ragoûts and braised dishes.
--------------------------------------------------
Note added at 1 hr (2022-07-20 15:41:49 GMT)
--------------------------------------------------
Looks like I was too quick on the trigger. Tony's interpretation is much more likely in context.
In the below Kudoz question (FRA-ESP), one agree says "Synon. rare de étuver. Étouffer, étuver : c'est faire cuire dans un vaisseau bien clos, pour empêcher l'évaporation (Audot, Cuisin. campagne et ville, 1896, p. 113)."
https://www.proz.com/kudoz/french-to-spanish/cooking-culinar...
The Wiktionnaire entry for estouffade says "Cuisine) (Vieilli) Manière de préparer un plat à l’étouffée."
https://fr.wiktionary.org/wiki/estouffade
--------------------------------------------------
Note added at 30 mins (2022-07-20 15:10:05 GMT)
--------------------------------------------------
From my New Concise Larousse Gastronomique (2007 ed):
ESTOUFFADE A slow-cooked stewed. The word comes from the Italian stufato (a daube), and is applied most often to beef in wine sauce, with carrots and small onions.
In traditional cookery, estouffade is also a clear brown stock used to dilute brown sauces and moisten ragoûts and braised dishes.
--------------------------------------------------
Note added at 1 hr (2022-07-20 15:41:49 GMT)
--------------------------------------------------
Looks like I was too quick on the trigger. Tony's interpretation is much more likely in context.
Reference:
http://www.lespigeonsdumontroyal.com/pigeon-cuit-a-letouffee/
http://www.stephaneriss.com/pigeon-etouffe-sens-propre-sens-figure/
Peer comment(s):
| disagree |
Tony M
: Wouldn't make sense here, in a list of ingredients to be cooked.
3 mins
|
|
You're most probably right.
|
+5
33 mins
French term (edited):
pigeon étouffé
suffocated pigeon
This only returned 4 Ghits, making me think it probably isn't the dedicated culnary term.
--------------------------------------------------
Note added at 34 mins (2022-07-20 15:13:51 GMT)
--------------------------------------------------
But as Philippe says, that's exactly what it means: suffocated to death, instead of bled, so as to retain the blood within the flesh. My French neighbour sued to kill them this way.
--------------------------------------------------
Note added at 1 hr (2022-07-20 15:49:21 GMT)
--------------------------------------------------
Gimme That Old Time Religion | FRENCH LETTERS
https://frenchletters.wordpress.com/2008/08/14/gimme-that-ol...
"smothered pigeon" from frenchletters.wordpress.com
Aug 14, 2008 — Ok, probably a smothered pigeon, with its blood still in it, does taste better than a regularly slaughtered pigeon.
--------------------------------------------------
Note added at 17 hrs (2022-07-21 08:01:10 GMT)
--------------------------------------------------
I think suffocation is actually a more humane way of killing — it is pretty quick (a few seconds) and beats being slowly bled out, which takes quite a time with things like chickens — and they don't half struggle!
--------------------------------------------------
Note added at 34 mins (2022-07-20 15:13:51 GMT)
--------------------------------------------------
But as Philippe says, that's exactly what it means: suffocated to death, instead of bled, so as to retain the blood within the flesh. My French neighbour sued to kill them this way.
--------------------------------------------------
Note added at 1 hr (2022-07-20 15:49:21 GMT)
--------------------------------------------------
Gimme That Old Time Religion | FRENCH LETTERS
https://frenchletters.wordpress.com/2008/08/14/gimme-that-ol...
"smothered pigeon" from frenchletters.wordpress.com
Aug 14, 2008 — Ok, probably a smothered pigeon, with its blood still in it, does taste better than a regularly slaughtered pigeon.
--------------------------------------------------
Note added at 17 hrs (2022-07-21 08:01:10 GMT)
--------------------------------------------------
I think suffocation is actually a more humane way of killing — it is pretty quick (a few seconds) and beats being slowly bled out, which takes quite a time with things like chickens — and they don't half struggle!
Peer comment(s):
| neutral |
Philippe Etienne
: Apparently slaughterhouses need some kind of special license to kill birds this way
2 mins
|
|
Yes, I should think so too!
|
|
| agree |
philgoddard
: Yes, though I think I might omit this unpleasant detail unless it's a recipe for professional chefs.
8 mins
|
|
Thanks, Phil! It pretty clearly IS a recipe for professionals, and however unpleasant, the detail CANNOT be omitted, since it is crucial to the recipe.
|
|
| agree |
Wolf Draeger
: "Smothered" seems the term in usage.
26 mins
|
|
Indeed!
|
|
| agree |
Bourth
: That's what I found too. One site says they have small lungs, and if you squeeze them in your hand they will be inconscous in 20 seconds then suffocate to death if you hold them longer.
30 mins
|
|
My neighbour just to just cup his hand round their head.
|
|
| agree |
Samuël Buysschaert
32 mins
|
|
Merci, Samuël !
|
|
| agree |
mchd
16 hrs
|
|
Merci, m-c !
|
55 days
Elizabeth Blood
United States
United States
Native in English
Works in field
United States
French to English Translator with PhD
Native in: English (Variant: US)
Works in: French to English
smothered quail
"Smothered" is a style of cooking in Louisiana (French Creole). Depending on the context, I would say quail instead of pigeon. Most US menus would not advertise "pigeon" as a meat.
Reference comments
12 mins
Philippe Etienne
Spain
Spain
Native in French
Spain
In the reader's shoes since 2000
Native in: French (Variant: Standard-France)
Works in: English to French
Related KudoZ points
:
4
Reference:
overkill
Yes. it keeps the blood within the animal
--------------------------------------------------
Note added at 30 mins (2022-07-20 15:10:05 GMT)
--------------------------------------------------
Birds are suffocated for real (after being put to sleep).
"À l'étouffée" is a way to cook (low temp, long time, closed pot)
--------------------------------------------------
Note added at 30 mins (2022-07-20 15:10:05 GMT)
--------------------------------------------------
Birds are suffocated for real (after being put to sleep).
"À l'étouffée" is a way to cook (low temp, long time, closed pot)
Reference:
Peer comments on this reference comment:
| agree |
Tony M
: Yes, of course! / Indeed! Wondering about Canard à la rouennaise, probably the same principle.
17 mins
|
|
Might not be that easy to find/buy in the UK/US!/Yes exactly!
|
|
| agree |
Carol Gullidge
: I'd never heard of this, but I'm relieved to learn that it's done humanely!
36 mins
|
|
It's so abstract when shopping cling-filmed meat in supermarkets! https://plumage.forum-actif.net/t27793-engraissage-abattage-...
|
|
| agree |
Samuël Buysschaert
53 mins
|
| agree |
writeaway
53 mins
|
| agree |
Elizabeth Blood
: Well, that makes sense if it is in ingredient list, not a menu item. I missed that!
55 days
|
Discussion
Duck au sang is very popular in the cookery of Rouen. A gamey taste is induced by smothering the duck (without blood loss) rather than shooting it. The à la presse method of presentation also means the bloody juices from the partially roast, crushed duck enrich the final sauce.
I guess what's good for the duck is good for the pigeon!