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Jan 27, 2010 21:22
14 yrs ago
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Spanish term

Foie de Oca con Membrillo de Higos

Spanish to English Other Food & Drink Menus
Hi!

I'm not sure whether the "Foie de Oca" is "Duck Liver" or "Duck Paté", especially since this is a first course.

Also, any ideas for "Membrillo"? I've often eaten it, but I don't think "Fig Jelly" sounds too good.

Thanks in advance for your help.
Proposed translations (English)
4 +2 Goose Liver Patê with Fig Jelly
4 +2 Foie Gras with Fig Conserve
4 +1 Foie Gras with Fig Preserve
3 +1 Foie Gras of Goose with Fig Confit
4 Foie Gras with fig jelly
4 Goose Foie Gras with Fig Membrillo

Discussion

margaret caulfield (asker) Jan 28, 2010:
Not to worry, Carol! This happens to us all (it happened to me in the early hours of the morn when I posted the question). The client now has the menu and is quite content. So, I'll be moving on further afield now. Thanks for your concern!
Carol Gullidge Jan 28, 2010:
and I know what you mean about tiredness! Right now, my head is spinning, and I think I'm going cross-eyed to boot!

But seriously, I was terribly alarmed about your "Duck" - which is why I concentrated my efforts on that aspect rather that the membrillo - which I considered supplementary/secondary at the time
Carol Gullidge Jan 28, 2010:
Hi Margaret I'm more concerned that you and your client accept that Foie Gras is a type of paté. This is NOT the case, even though the goose liver is cooked in such a way as to give it the texture of butter, making it melt in the mouth, and giving it the feel of a very smooth paté. It is in fact a whole or part of the liver cooked as it is - without any sort of chopping or processing - as would occur in the case of a paté. So, however much it looks and feels like a paté, it really isn't! Honestly!! In fact, calling Foie Gras a paté would be rather insulting/downgrading! There is of course such a thing as goose-liver paté - which is far cheaper, and wouldn't be called Foie Gras
margaret caulfield (asker) Jan 28, 2010:
Carol, You are 100% right! This is surprising, for I am very aware of the importance of this. My ownly excuse is that it was very late when I posted the question and, I have to admit, I was pretty exhausted, but I had to get the translation in by 08.00 this morning. So, there's nothing I can do about it this time, but I'll certainly be more careful from now on (it's just as well I don't ask too many questions!). Thanks for pointing this out to me.
Carol Gullidge Jan 28, 2010:
1 dish but 2 separate terms, in this case, as there's no 1 single translation for the whole dish - which would have been a (very!) remote possibility. And I agree that membrillo actually refers to the quince, and, in my experience, it's a thick paste (rather like a very sticky jam), so here it's a misnomer. I guess that's just Chef exercising his derecho de... creativity. Which means we also have some leeway - in theory!
Noni Gilbert Riley Jan 28, 2010:
2 terms / 1 term I would have been in a bit of quandary here, because although, yes, we are talking about two terms, they need to be viewed together in order to come up with a whole, which is the name of the dish....
Noni Gilbert Riley Jan 28, 2010:
Membrillo Presuming that Margaret's menu/recipe is from Spain, then we should take into account that Membrillo is normally quince paste. The word actually just means the fruit (only in P Rico is it given the DRAE definition of conserva), but since this is how the quince is normally prepared, then paste is also taken on board within the meaning of the word.

I quite like confit, but jelly is too liquid/clear for my British ears (the quince paste is dark red and opaque) and preserve/conserve makes me think that there would be pieces of fruit evident, whereas membrillo, while not completely smooth, gritty rather, is not chunky.
Carol Gullidge Jan 28, 2010:
2 terms Hi Margaret,

Unfortunately, you've posted 2 terms here, which is going to make it very hard to grade. If you prefer one person's Foie de Oca and another person's membrillo translations, what will you do?

Proposed translations

+2
8 mins
Selected

Goose Liver Patê with Fig Jelly

Careful - "Oca" is Goose, not duck!

I think either Goose Liver Patê or Goose Foie Gras would be correct. As for "membrillo de higos" I'm afraid I don't think you have much choice but to opt for fig jelly. Quince Jelly is certainly the correct term for membrillo made with "membrillos" (quinces). A quick Google throws up plenty of hits.
Note from asker:
Many thanks, Alexandra! I was really stuck for some reason and as soon as I saw your reply, I knew this was it. The client's quite happy with this.
Peer comment(s):
agree Lisa McCarthy : I would leave out 'patê'.
13 mins
agree Jenny Westwell
1 hr
agree Vladimir Martinez : I personally agree with this term as well!
13 hrs
disagree Wil Hardman (X) : I don't think its a pate
13 hrs
Something went wrong...
4 KudoZ points awarded for this answer.
+2
16 mins

Foie Gras with Fig Conserve

Oca is Goose, not Duck, and goose liver is generally universally known by the French culinary term "Foie Gras"

Incidentally, it's the goose liver pure and simple, and not a paté or any other concoction. I think "Conserve" perhaps sounds more enticing and sophisticated than jelly. This is, after all, a sophisticated (and very expensive!) dish
Note from asker:
Hi, Will. Thanks for your comment, but "foie" on its own is "liver", while "foie gras" is actually a pâté. I've already sent the text and the client has confirmed that it is "Goose liver pâté". (P.S. I knew it was "goose" and not "duck", but extreme tiredness had set in!). Thanks for your input!
Dear Carol, I meant to say "Carol" and not "Will". Oh boy, it seems I just can't take the stress anymore!! My apologies!
Peer comment(s):
agree Patricia Rosas : conserve is defined as a candied fruit, so I think it's the best term. ¡Saludos, Carol!
11 mins
Hi Patricia - many thanks!
agree Mónica Algazi : Poor goose...
46 mins
many thanks Mónica! yes, I always feel sorry for the poor goose. Perhaps they'll soon be able to grow foie gras from stem cells or something, to do away with all that force feeding
Something went wrong...
+1
27 mins

Foie Gras of Goose with Fig Confit

I think fig "confit" sounds better than jelly....:)
Reference:

http://www.wordreference.com/fres/confit

Note from asker:
Many thanks for your input, Anne!
Peer comment(s):
agree Nick Robinson : Even though "confit" sound somewhat alien here, I like the ring to it. It could well be and "entrée" on a 3*** Michelin restaurant menu. It sounds exotic and inviting. (I am vegetarian for the sake of the goose) ;)
4 hrs
Something went wrong...
34 mins

Foie Gras with fig jelly

Otra opción!

--------------------------------------------------
Note added at 37 mins (2010-01-27 22:00:09 GMT)
--------------------------------------------------

It's even accepted just say "Foie" and it automatically refers to the terms Duck or Goose liver.So I would even say: Foie with fig jelly.
Note from asker:
Many thanks for your input, Vladimir!
Peer comment(s):
neutral Jennifer Levey : "Foie with fig jelly" does not exclude pig's liver (among others...). The translation needs to be at least as explicit as the source text.
1 hr
Something I know since I started in Proz.com,anyway thanks!
Something went wrong...
+1
59 mins

Foie Gras with Fig Preserve

'conserve' or 'preserve' is maybe just a matter of ... taste :) Personally I prefer preserve.

Preparing the Perfect Fig Preserves Recipe
Typically, when making a fig preserve recipe it is quite imperative to use the ... Note: You can also enhance the flavors of a fig preserve recipe by adding ...
www.streetdirectory.com › ... › Health Food › Fruits - Cached - SimilarJust Plain Old-Fashioned Fig Preserve Recipe! « Bayou Woman
6 Jul 2009 ... Found your site looking for a fig preserve recipe, and you sound delightful! Several years ago when my husband's mother passed away in Texas ...
bayouwoman.wordpress.com/.../just-plain-old-fashioned-fig-preserve-recipe/ - Cached - SimilarO&CO - Fig Preserve - Preserves - Sweets - Category
O&CO, Fig Preserve, Preserves, Sweets, Category. ... Fig Preserve Prepared according to a traditional recipe and bursting with fresh fig flavor, this ...
www.oliviersandco.com/fo/Catalog/Product.aspx?prod=76COFI27... - CachedGreek recipes - Greek food - Fig preserve - syko gliko
A recipe for making Fig preserve (syko gliko) ... Fig preserve - (syko gliko). Category:sweets · Comment or vote this recipe · Print this recipe · Send to a ...
www.mavrommatis.gr/static/content/Fig_preserve.html - Cached
Note from asker:
Thanks for your input, mediametrix. Maybe next time!
Peer comment(s):
neutral Carol Gullidge : hair-splitting a bit?//no doubt, but in your shoes, I wd simply have posted an Agree with a comment to the effect that it cd also be preserve, confit, etc. Must admit, I was concentrating on the 1st term - there are 2 being asked, which is rather unfair:(
26 mins
Hmmm... Only 'a bit', Carol. And after all, aren't hair-splitting and pedantry the very essence of professional translation?
agree JuliaKer : Rae aclara que en Puerto Rico "membrillo" es una conserva de frutas ( membrillo de manzanas, de guayaba).Y totalmente de acuerdo que "Foie Gras"es la denominación mundial del hígado de ganso (oca).
45 mins
Something went wrong...
14 hrs

Goose Foie Gras with Fig Membrillo

Goose definately needs to be included as you can also have duck foie gras. Also as membrillo is unique, why not just keep it in Spanish? That way the menu will have more of a Spanish feel. You could give the restaurant the explanation "a thick jam-like paste" if any customers ask what membrillo is.
Note from asker:
Many thanks for your input, Will!
Something went wrong...
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