| 释义 |
‖ tian, n.|tjɑ̃|
[F. dial. (Provençal) tian, (Central) tion, ult. f. Gr. τήγανον, mod.Gr. τηγάνι frying-pan, saucepan.]
A large oval earthenware cooking-pot of a type traditionally used in Provence; also, the dish traditionally cooked in this, typically consisting of a mixture of finely chopped vegetables cooked in olive oil and then baked au gratin.
1955E. David Bk. Mediterranean Food 160 The tian owes its name to the vast and heavy terrine of the earthenware of Vallauris, where it is sent to cook on a wood fire in the baker's oven. Ibid., Tian is one of those ready-made dishes which is eaten cold on picnics. 1978J. Grigson Vegetable Bk. (1980) 351 A tian is a provençal gratin dish, a shallow round affair, wider at the top than the base so that you get the maximum amount of brown crust on top of whatever is cooked in it, usually vegetables. The food takes the name of the dish. 1984London Mag. Oct. 9 The shelves were lined with ramekins, tians, flan rings, marmites, diables. 1990Sunday Tel. 7 Jan. 38/2 The recipe for a tian of courgettes. |