| 释义 |
escalope|ˈɛskələʊp|
Also escalop, escallope.
[OF. escalope shell: see escallop.]
Thin slices of boneless meat (occas. of fish), prepared in various ways; esp. a special cut of veal taken from the leg.
1828Lytton Pelham III. viii. 128 You have neither applauded my jokes, nor tasted my escallopes. 1845Bregion & Miller Pract. Cook 41 Escalopes, small pieces of meat cut in the form of some kind of coin. 1877E. S. Dallas Kettner's Book of Table 179 Many cooks here..begin to speak of escalopes of veal and of other meat. 1894C. Ranhofer Epicurean 690 Escalops of tenderloin of beef with truffles. 1900S. Beaty-Pownall ‘Queen’ Cookery Bk. IV. ii. 16 These [entrées]..are also termed escalopes,..médaillons, &c... These latter terms are nowadays more frequently applied to beef or veal, or even fish, than to mutton. 1956R. Frost in J. C. Trewin Plays of Year 1955 XIII. 154 It says here that this is an escalope of veal Viennoise. In the appalling bilingual jargon of small hotels that means to say that it's a Wiener Schnitzel. 1959R. Postgate Good Food Guide 97 One member notes for special praise the escalope Holstein at 6/-. 1963Listener 24 Jan. 187/2 The veal escallops are cooked in cider for half an hour. |