aloyau

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French[edit]

Etymology[edit]

Old French aloel, diminutive of aloe ‎(lark), from Latin alauda ‎(lark). The practice of serving stuffed larks led to an association with beef prepared in the same way, and ultimately to a specific cut of beef.

Replaced the Old French surlonge.

Pronunciation[edit]

Noun[edit]

aloyau m ‎(plural aloyaux)

  1. sirloin

Synonyms[edit]

External links[edit]