[Vwoolf] "Jacob's Room" : crux #4

[Adolphe Haberer]

Dear Stuart,
I have followed the discussion on the "grilled bone" crux with great interest and I have to admit that my interpretation was wrong. If I were to be given the opportunity to rewrite my note, which  is very doubtful, I would now give "os à moelle rôti" as the French for "grilled bone".
I must confess that I never thought that the bone was a marrow bone for the good reason  that the only way to cook marrow bones that I knew of, and is still practised today in my family, is boiled with the meat and vegetables of "pot-au-feu". I now have discovered by googling "os à moelle" that "os à moelle rôti" is back in fashion, explained in cook books and offered by some restaurants. 
Many thanks to all the contributors for their expertise.
With best wishes
Ado
====================
Adolphe Haberer
Professeur émérite à l'Université Lumière-Lyon 2
1 route de Saint-Antoine
69380 Chazay d'Azergues
33 (0)4 78 43 65 24
33 (0)6 63 57 95 91
adolphe.haberer at univ-lyon2.fr
ado at haberer.fr

Le 24 mai 2015 à 17:40, Stuart N. Clarke <stuart.n.clarke at btinternet.com> a écrit :

> “What’s the French for grilled bone?”
>  
> Unfortunately, I have no real interest in food, and know very little about it.
>  
> Vara says in her notes: “Broiled steak with the bone in.”
>  
> In the UK, we don’t now say “broiled” (it’s N. American), although we may talk about a broiling sun.  There’s no problem with “grilled”; it’s the bone that’s the difficulty.
>  
> The OED has a couple of unhelpful examples from the 19th C, such as “The grilled bone that browned upon the fire.”
>  
> VW used the expression: ‘I’m burnt like a grilled bone’ (L5 186).
>  
> Is it really steak?  I incline towards a chop.  If it’s a chop, can I really ask for “une côtelette grillée” in France?
>  
> Turning to the French translations, I find that Jean Talva (Livre de Poche) quite reasonably sidesteps the problem: “J’ai envie d’un «grilled bone».  Comment dit-on «grilled bone» en français?” (p. 159)
>  
> Ado Haberer (Folio classique) has almost the same translation: “J’ai envie de «grilled bone».  Comment dit-on «grilled bone» en français?” (p. 206).  However, as his is an annotated edn, he explains: ‘qu’il s’agisse de boeuf ou de porc, on dirait «côte à l’os» en français.’ (p. 350).  Does that mean ‘spare rib’, Ado?
>  
> I really don’t think the expression has any current meaning now, yet it must have had a clear meaning in VW’s time.
>  
> Stuart
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====================
Adolphe Haberer
Professeur émérite à l'Université Lumière-Lyon 2
1 route de Saint-Antoine
69380 Chazay d'Azergues
33 (0)4 78 43 65 24
33 (0)6 63 57 95 91
adolphe.haberer at univ-lyon2.fr
ado at haberer.fr