| 释义 |
ecuelle|eɪkˈwɛl|
Also écuelle.
[ad. F. écuelle:—pop.L. *scūtella, altered from scŭtella.]
1. A two-handled porringer used for soup.
1856J. C. Robinson Inv. Mus. Ornamental Art 19 ‘Ecuelle’ or Shell Tazza, ornamented with interlaced arabesque ornament in ruby and yellow lustre. 1872W. Chaffers Keramic Gallery I. p. xi, Ecuelle and Dish, painted with Carnival figures. 1956G. Taylor Silver vi. 129 The écuelle, a similar French vessel with two opposed flat handles, somewhat resembling the Scottish quaich, but with a domed cover, was introduced early in the [eighteenth] century. 1963Times 15 May 8/7 A Meissen chinoiserie ecuelle and cover.
2. The process or apparatus by which oils are extracted from the peel of citrus fruit. Also ecuˈelling.
1884Encycl. Brit. XVII. 812/1 The process known as écuelle, in which the skin of the ripe fruit is scraped against a series of points or ridges arranged upon the surface of a peculiarly-shaped dish or broad funnel. 1891Bull. R. Bot. Gardens Kew May–June 120 From the rind of the fruit, by a process known as ‘ecuelling’, which consists of gently rubbing the fruit on rounded projections arranged inside a brass basin, a very fine essence of limes is obtained. 1949J. B. S. Braverman Citrus Products v. 184 The écuelle..can be regarded as the prototype of all machines rasping whole fruit. It is a very old process. |