This somewhat ambiguous characterization could possibly refer to the noodles themselves, i.e. it could possibly mean "very thick noodles" i.e. "of very thick fatness," i.e. the Japanese equivalent of chow fun.
But if it refers to the matrix in which the noodles are presented, "au gras" might, I believe, be better translated as "in oil [or perhaps grease]." Generally in French cuisine, "au" means "with," e.g. "anguille au vert," a classic Belgian dish that translates to "eel in green [sauce]." I'm sure there are better examples of actual French dishes! :-)
Not knowing very much about Japanese cuisine I can only surmise it might be similar to Chinese noodles in hot oil or similar.
But all of this is surmise based only my knowledge of the French language and of Chinese cuisine! :-)
Great research and great to have you back writing!
Thank you!
"...un vermicelle au gras très-épais."
This somewhat ambiguous characterization could possibly refer to the noodles themselves, i.e. it could possibly mean "very thick noodles" i.e. "of very thick fatness," i.e. the Japanese equivalent of chow fun.
But if it refers to the matrix in which the noodles are presented, "au gras" might, I believe, be better translated as "in oil [or perhaps grease]." Generally in French cuisine, "au" means "with," e.g. "anguille au vert," a classic Belgian dish that translates to "eel in green [sauce]." I'm sure there are better examples of actual French dishes! :-)
Not knowing very much about Japanese cuisine I can only surmise it might be similar to Chinese noodles in hot oil or similar.
But all of this is surmise based only my knowledge of the French language and of Chinese cuisine! :-)
Thank you for that comment. I have schoolboy French, so I spent some time pondering over that phase. Thank you for clarifying it.