Francis Willughby had used the name in the 17th century. Its scientific name is derived from the Latin parus "tit" and maior "larger". The great tit was described under its current binomial name by Carl Linnaeus in his 1758 10th edition of Systema Naturae. The great tit is also an important study species in ornithology. The great tit has adapted well to human changes in the environment and is a common and familiar bird in urban parks and gardens. The nests may be raided by woodpeckers, squirrels and weasels and infested with fleas, and adults may be hunted by sparrowhawks. In most years the pair will raise two broods. The female lays around 12 eggs and incubates them alone, although both parents raise the chicks. Like all tits it is a cavity nester, usually nesting in a hole in a tree. It is predominantly insectivorous in the summer, but will consume a wider range of food items in the winter months, including small hibernating bats. The great tit is a distinctive bird with a black head and neck, prominent white cheeks, olive upperparts and yellow underparts, with some variation amongst the numerous subspecies. ![]() The great tit remains the most widespread species in the genus Parus. DNA studies have shown these other subspecies to be distinct from the great tit and these have now been separated as two distinct species, the cinereous tit ( Parus cinereus) of southern Asia, and the Japanese tit ( Parus minor) of East Asia. Until 2005 this species was lumped with numerous other subspecies. It is a widespread and common species throughout Europe, the Middle East, Central Asia and east across the Palearctic to the Amur River, south to parts of North Africa where it is generally resident in any sort of woodland most great tits do not migrate except in extremely harsh winters. "Custard" is problematic for the same reason: it has many other uses.The great tit ( Parus major) is a passerine bird in the tit family Paridae. But I wouldn't think of bechamel when I say the word. In this regard, I'd say that bechamel can be used as sometimes, as in mfg's answer. A comparable word would be "topping": A topping could be smoked ham or caramel sauce, depending on the dish. I am expecting something more of a purpose-based word. I don't mean a word which describes the content of the thing (although such a word would be nice too, if it were used only for this type of liquid and not for other liquids with similar content like custard). What I am asking is, is there a single term which, when I say it without further qualifications, as in the sentence "I am making a " will let my communication partner understand that I am cooking a dish of this kind and currently preparing the mixture for it. But I am not interested in such descriptive creations. In this case, probably everybody could make up a well-sounding combination to refer to it, like "the egg mixture for moussaka crust". Of course there is a probability that there isn't a name for it in English, because it isn't used often in English speaking countries. It is not a sauce, it is expected to set after baking. It isn't a batter either, the flour isn't enough to thicken it noticeably, and can sometimes be left out altogether. Also, I haven't heard of custards without milk or cream, and these often contain something else, e.g. I wouldn't call it custard, as it is mainly used in savory dishes (although there are sweet variants where something else than vegetables is baked). In Germany, they'll be called a type of Auflauf, but an Auflauf is not necessary made with this eggy type of liquid, and I haven't heard a German name for the liquid either. Typical examples are moussaka, ratatouile, gyuvech (although I know variants of all of them which don't have the mixture). I have only encountered this kind of dish in Mediterranean recipes. The vegetables aren't swimming in the mixture, some of it seeps between them to fill the air pockets, but it mostly stays on top and sets and browns nicely. Soft or grated cheeses are sometimes mixed in or strewn on the surface to brown. The mixture consists of eggs, a very small amount of flour, and one or more milk and fermented milk products. When they are cooked enough (or when using parboiled vegetables), a mixture is poured over them. ![]() They are a mix of diced vegetables and sometimes meat, mixed in a pan and put in the oven. The dishes I mean may not always be called gratins in English, sometimes they are called stew. Then I answered a question, and needed the word for the answer. I was wondering today how it is called in English. ![]() This is one of these weird cases of synchronicity.
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