I think, when you have to choose between fowl and poultry, you should choose fowl. Poultry are domesticated birds; fowl encompasses both domesticated birds and game birds.

"parcel" (as in the vegetable) in itself is green. Seems to me this could be a rather overdone description or re-enforcement of its natural color. Otherwise you'd be confusing it with green parcels that show up underneath your christmas tree ;-) haha. (just a joke - santa isn't quite yet to town with your christmas packages).

okay, I'll be a little more serious now...

The parcel is probably those things that look like "hot-pockets" or the big "loempia" that you get from chinese restaurants (not the smaller egg rolls, the big fat ones).

So, I'm _stretching_ this to mean a "vegetable parcel" in which the actual parcel itself is made of some sort of "poultry" and is stuffed with vegetables (or "greens"). I think they might have left poultry here so that you don't have to dictate what type of meat to use to form the parcel... as long as it's something along the lines of chicken, turkey etc etc etc.

Check out the recipe in the reference for example for St George's Chicken Parcels. It's also no surprise to me what the side dish is considering previous questions.

which would contain the meat, IMHO.

Cabbage, spinach leaves etc.

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Note added at 2002-11-12 19:49:23 (GMT)
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My best shot would be be \"green vegetable leaf parcels filled with poultry meat\". What a language! Pity you don\'t know what type of poultry.

Crispy Salmon with Meyer Lemon
... 8. Wrap the sautéed mixture with the outer leaves making cabbage parcels, press
in to a disk shape. 9. Sear the wrapped salmon and warm the cabbage disks. ...
www.globalchefs.com/recipe/seafood/web/sea006salw.htm

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Note added at 2002-11-12 19:55:53 (GMT)
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You can of course say \"green leaf vegetable\" which is more \"culinary\"

Okay... this is only an addendum to my previous answer, just to have something else in the "big bold brown text".

This isn't an absolute, per se, but usually when we use poultry on menus, we refer to chicken-dishes. But who knows what they actually meant in Dutch... They could have just as easily used "kipbuideltje" if they wanted to specifically denote that it was chicken.

So the reason I left "poultry" in brackets is because you can substitute in the names of all the birds/poultry that we eat (duck, turkey, chicken, etc).

If this is work for a client, I would ask them to clarify it for you so that you can make a better substitution...

I just merely wanted to make some more suggestions...

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Note added at 2002-11-13 23:34:32 (GMT)
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David, this is somewhat guesswork, as indicated by my confidence rating... And I _did_ say that I was _stretching_ the meaning.

To knock your answer and say your theory is wrong because it should be \"vegetable leaf small parcel\" would be stupid and ignorant of me to do. Why? because _I_ have more sense to believe that that would not be _your_ intention. So save the flame war for someone who actual gives a flying [squirrel].

you'd have to ask the client for specifics. it could even have green beans tied around it. you can't really commit yourself to a given product unless you're sure it's the one used in the dish.

Well, if there is no way of finding out what exactly makes the parcel green, let's use green in the translation.
Also in Dutch it doesn't specify what kind of vegetable is wrap around the fowl to make it green.
This way you don't write anything too specific that could be wrong.
And fowl can be chicken as well as any other type of bird.

Hope this helps.
--Ann

Okay it's hit me now. Much thanks to Toiny with that last disagree statement on my 1st guess. It made me wake up to something that I completely overlooked.

He stated that "it must be visible that the parcel is green from the outside." Previously I was __stretching__ the "groen" to be somewhat of a typo for "groente", which is the more literal translation for "vegetable"... then everyone else fudged with the word vegetables and greens and blahdy blah.

I still hold to the fact that the parcel is made of the meat. If it's wrapped in leaves, I'd most likely call that a "wrap", not a "parcel". If you need more confirmation I provide the following as support.

Lucy, you previously asked for a translation for "buideltje van grookte zalm" (http://www.proz.com/kudoz/306650) and you selected Chris Hopley's answer. In Chris's answer, he provided the link "http://www.recipecottage.com/appetizers/salmon-parcels.html&... In that latter recipe, the parcel is wrapped with the salmon... the salmon itself is NOT inside the buideltje. This is what makes sense to me.

"buideltje van gevolgelte" wouldn't be any different... it's wrapped in the poultry meat, hence the poultry meat surrounds whatever is filled inside.

Same thing goes for "buideltje van fruit de mer" (seafood/fish parcel) and whatever else. For example, click "buideltje van fruit de mer" in the link I listed as the 1st reference - it's the 8th link down. The picture as you will see, has the smoked salmon wrapped on the outside, and it's stuff with other things. It's even twisted to create the seal and give it a spiral-type look... the sign of a chef who likes to make art of their food.

At any rate, as I know it, if the meat was on the inside, it would have appeared on the Dutch menu as "buideltje gevuld met gevogelte" or simply "buideltje met gevogelte".

---

Now for the explanation of the "groen"...

---

Have you ever eaten Green Chicken? Or Green Turkey? Sounds disgusting, no? But actually it's quite tasty. The chicken itself isn't _inherently_ green in color, but the dish itself is indeed green... from the outside.

The dish is made using chicken/turkey/poultry (boneless breast, leg, whatever) and it's smothered in a green paste/sauce. The green sauce is often made from crushing leaves like spinach, leek, etc into a paste and cooking it together with the meat. I've never checked, but the pigment of the leaves may or may not get cooked into the meat turning the surface color of it green, but the inner part of the meat itself (of course) doesn't actually turn green. Think of it as being served saucy like barbecue chicken, where the sauce makes the chicken a maroon/brownish sort of color. As you know, this doesn't mean that the sauce actually turns the chicken itself brown.

I've had Thai Green Chicken before, which is usually served in a green curry paste... lord knows what the paste is made from, but I'm guessing this "green" aspect is where this is being borrowed. It's like Orange Chicken in chinese. Yes the sauce has a transparent orangeish glaze but it also uses oranges (the peels at least) in the recipe. Doesn't actually mean the meat of the chicken is orange.

So if you really think about it in this context, I'm under the impression that these are poultry-parcels (as in parcels made of a poultry product), stuffed with XXX and smothered/doused in a green paste/sauce. Hence, the name "groen".

For example, this recipe => (http://chicken.allrecipes.com/az/MrisGrnChickn.asp) is another variation of Green Chicken, only turmeric powder is used to make the green paste instead of some sort of green leaf vegetable like spinach/leek/etc crushed/pureed into a paste.

I provided a link to another recipe for "Green Chicken" (Indian) as the 2nd reference below.

Other interesting dishes are Green Enchiladas => (http://www.primasoft.com/recipes/recipes/recipe2719.htm) where the Enchilada itself is also smothered in a green sance. On that website They even give you an example of how to make a red sauce for "Red Enchiladas"

I still think you're going to have to ask your client about what kind of poultry meat is being used, 'cause poultry just sounds bad in my opinion, unless it's a header in a menu.

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Note added at 2002-11-14 01:36:47 (GMT)
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I renig on my comment to Tina Vanhof, which was made long before I had this epiphany. Yes it sounds a lot tastier, but I\'m sticking to the fact that the meat is on the outside

In reponse to Crumpler, the actual recipe LINK was Buideltjes "van" St Jacobsmosselen.

De Jacobsmosselen wassen en het (oranje) koraal verwijderen. De garnalen pellen, de darm (zwart streepje) verwijderen. Jacobsmosselen en garnalen in blokjes snijden en mengen met gehakte dille en sjalot. De wortel schoon maken en in dunne juliennes snijden. De rijstvelletjes op het werkblad uitspreiden en dun met los geslagen eiwit bestrijken. In het midden van ieder vel een bedje wortel leggen en het mengsel van Jacobsmossel en garnaal hierover verdelen. De vellen dicht vouwen als een buideltje en 10 minuten in de op 180 °C voorverwarmde oven bakken. Voor de saus de wijn met de saffraandraadjes tot de helft inkoken. De visfond erbij doen en weer tot de helft inkoken. De room toevoegen en in laten koken tot sausdikte. De saus op smaak brengen met peper, zout en citroensap. De buideltjes op 4 voorverwarmde borden leggen, de saus eromheen scheppen en met dille en gekookte courgette en wortelbolletjes garneren.

Still this should clarify what a "buideltje van" actually is