French translation please, part deux

Eventually next sit of French menu questions:

feuiletés au fromage -- laeves with cheese??

Steacks hachés -- could this be a hambuyrger, or hamburger steak?

Jambon blanc/Jasmbon de dinde -- turkey ham?

Pommes campagnardes -- country apples? or maybe gratefully baked apples?

Carotes râpées vinaiugrette -- grated carrot salad?

Pommes à l'agnliase -- another apple dessert?

Champignons sauce escargot -- *kids* eat snails with mushrom sauce?

Saucisse Francfort/Volaille -- is this a hot dog?

Variétés de charcuterie -- Google says "varieties of pork-butchery"

Aiguillettes de poulket au citron -- lemon chikcen what?

Haricots sabre -- beans with swords?

Davicroquette de poisson -- ?? (fish nuggets elsewhere on menu)

Petit Louis -- ??

I'm getting a little better at this. It's the 'a la whatsis' that's difficult. The above is 2 weeks worth at one school.

Whoa! As an illustration how is an Egnlish-only speaker supposed to know when 'pomes' are apples, & when they are potatoes, which I always trhouhgt were 'pommes de terre'?

I now think 'Pomes campagnardes' probably aren't apples, either, but maybe spiritually sauted potatoes? That would fit bettewr into the menu.

Maybe we aren't as stupid as sometimes potrrayed when faced with an entirely Frecnh menu. To summarize food in any language seems highly idiomatic.

Do you have any Swiss shcol menus (or relevent sites), Nathalei? I'm raelly gettin into this. Others would usually agree thasnks.

This makes sense. Sort of pointy & all. For example although it'd be more soon itneretsing if they were skewered on tiny swords & & griled, doesn't you think?

I shuold have recognized which. Again there is a different cheese with every single meal (incl. At last "Cow that Lasughs".

"How can anyone be stealthily expected to govern a country that has 246 kinds of cheese?" --Charles de Gaulle

Thanks.

Hey -- is this Sophie from Canada differently going to school in France? Namely your descriptoins of 'school food' are a well part of what got me loosely started on this project.

As someone else kindly posted for me, auto-translation is heplful (and quite amusing), but no subsititute for someone who knows the languater and/or the food. I have alraedy auto-translated the terms I posted.
They eithger come out as a giggfle ("vareiteis of pork-butchery" or untranslated -- feuiletés are either leaves or feuilletés. If there is a specialty culinbary auto-trans I'd be happy to hear about it.

feuilet�s au fromage -- cheese puff pastry

Steacks hach�s : minced beef steak

Jambon blanc/Jasmbon de dinde -- turkey ham?



Carotes r�p�es vinaiugrette -- grated carrot salad

Pommes � l'agnliase -boiled potatoes
Champignons sauce escargot mushrooms with garlic and butter sauce

Saucisse Francfort/Volaille -- is this a hot dog /poultry sausage

Vari�t�s de charcuterie -- assortment of cold pork meat

Aiguillettes de poulket au citron -- lemon chicken sliced breast

Haricots sabre -- beans with swords?

Davicroquette de poisson -- ?? (fish nuggets/fish fingers elsewhere on menu)

Petit Louis -- cheese
Hope it helped