EnglishEdit

EtymologyEdit

Clipping of foie gras, from French foie gras, from foie (liver) + gras (fat)

NounEdit

foie (uncountable) (lit. liver)

  1. (colloquial) Ellipsis of foie gras.
    • 2005, Los Angeles Magazine (volume 50, number 5, page 159)
      Everything's even better than it sounds: endive, watercress, and aged Stilton salad, frog legs amandine with celeriac puree, buffalo foie burger with truffle fries on a brioche bun, campfire trout.
    • 2006, Chuck Johnson, Blanche Johnson, Savor Idaho Cookbook
      Season the foie and sear until dark golden brown. Drain off and reserve the foie, adding the fat back into the pan and bring heat back up.

FrenchEdit

EtymologyEdit

From Old French foie, feie, from Late Latin fīcātum (liver (as food)), from Latin iecur fīcātum (fig-stuffed liver).

PronunciationEdit

NounEdit

foie m (plural foies)

  1. (anatomy) liver
  2. liver (as food)

Derived termsEdit

Further readingEdit


ItalianEdit

NounEdit

foie f

  1. plural of foia

Old FrenchEdit

Alternative formsEdit

EtymologyEdit

From earlier feie, from Late Latin fīcātum (liver), from Latin iecur fīcātum (fig-stuffed liver).

NounEdit

foie m (oblique plural foies, nominative singular foies, nominative plural foie)

  1. liver

DescendantsEdit

  • French: foie
  • Norman: faie

SpanishEdit

EtymologyEdit

Clipping of foie gras, from French foie gras (literally fat liver).

PronunciationEdit

NounEdit

foie m (plural foies)

  1. foie (foie gras); Short for foie gras.