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Portuguese
vieira
Catalan
petxina de pelegrí
Spanish
chuleta
Thin slice of meat (especially veal) usually fried or broiled.
scallop
cutlet
scollop
Portuguese
vieira
1
From there a broad clay-coloured band edged the wing and joined the dark colour in
escallops
.
2
Fish: Baked, fried, boiled;
escalloped
salmon, salmon croquettes.
3
Yes, there they were: argent, a bend gules, with four
escallops
of the field,-theancient coat of my house.
4
Escalloped
corn in ramikins.
5
But it gave us the palmer-shells on our coat of arms-argent, a cross sable, in each corner three
escallops
of the last.
Portuguese
vieira
costeleta
escalope
costoleta
Catalan
petxina de pelegrí
petxina
costella
Spanish
chuleta
venera