酱

Fish has fabulous health benefits. Eating deep-fried fish dipped in tartar sauce does not.

鱼类对健康益处多多，但油炸鱼蘸tartar酱就不那么健康了。

I met this challenge calmly, you'll note, muttering something to the effect that I didn't want to order something I could eat anytime at home -- meaning, of course, the tartar sauce.

看得出我并没有对这道菜大惊小怪，但不由得还是嘟囔了几句，因为我可不想在这吃到在家乡随处可见的塔塔酱。

Constituent of tartar sauce and many chutneys.

是塔塔酱与酸辣酱的主要成分。

Tartar Sauce: Use as a basting marinade for cooking fish.

靼酱：利用作为一个爆破揉烹调鱼类。

Please mix the grated radish with the sauce and then dip the tempura in it before eating.

请把碎萝卜和酱拌在一起，在吃甜不辣之前沾一下。

The man behind the counter blinked back at me as if I had just tried to order a terrine of foie gras.

站在柜台后的男店员惊讶地看着我，就像我要点一大盘鹅肝酱似的。

It could be made by meats, like Pate, or vegetable, like this one, or even in dessert, like fruit terrine.

今天我们常在法国餐馆里见到的一种菜名，其实是一种传统的法国蒸煮容器，同时也是法国菜的一种特殊烹调法，主要是将鱼、肉、蔬菜等先行调味，再放入长方型模型中填实，蒸煮定型，食用时切片再淋酱，统称为法国派、手工馅饼、肉冻或蔬菜冻，如果由水果做成的甜点，则叫水果冻。

The chef, Nicolas Frion, creates such delights as raviole de langoustine au citron vert (ravioli with crayfish filling and lime sauce), terrine de foie gras de canard, melon soup, and shellfish in Muscat wine. The service is efficient, but incredibly discreet.

有名厨师Nicolas Frion，精心泡制的柠檬虾仁饺子（用小龙虾肉做馅的饺子加酸柠檬调味料），砂煲芦笋浓汤加鹅肝酱，瓜汤，葡萄酒醉海贝，服务周到，无微不至。

At the end of the field, is the Eiffel Tower.

草地的尽头，就是巴黎铁塔。我做么酱感动的。。。。。。

Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

让巧克力酱冷却，每十分钟搅拌一次，大约25到30分钟直至浓稠。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。