What's the difference between a "steak", "escalope" and "émincé" ?
7 Juillet 2008
Rédigé par escoffier sandrine et publié depuis
Overblog
It depends on the type of meat. If it's beef meat "viande rouge", then you buy and eat a "steak", if it's poultry "viande blanche" or
"volaille" we don't call it a steak but an "escalope".
In fact in French, an "escalope" is a steak of "viande blanche" :
An "émincé" is cut into small pieces, often thin & small slices :
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