| 释义 |
‖ tomalley|tɒˈmælɪ, tɔːˈmælɪ|
Also tomally, taumally, tomalline.
[According to J. Davies, 1666, a Carib word (see quot.); in F. taumalin, (Littré).]
The fat or ‘liver’ of the North American lobster, which becomes green when cooked, and is then known as tomalley sauce.
1666J. Davies Hist. Caribby Islands ii. xvi. 300 They call the inner part of the Crab Taumaly. Ibid., Carrib. Vocab. Zz iv/1 Sauce, Taomali, or Taumali. 1864Webster, Tom-alley, the liver of the lobster, which becomes green when boiled; called also tom-alline. 1882Ogilvie, Tom-alley, Tomalline. 1950R. Moore Candlemas Bay 289 The lobsters boiled to a fine, even red. Grampie ate five. Then he wiped the tomalley off his jacknife. 1981Times 13 June 12/7 The [lobster's] red coral and the creamy green liver, known as tomalley, are delicious.
¶ erron. A Spanish-American dish made of crushed Indian corn, etc.; properly tamal.
1860Bartlett Dict. Amer., Tamal, or Tamauli, a peculiar Spanish-American dish made up of a paste of crushed or ground maize, sometimes with minced meat added, when it is wrapped in the husks of maize and baked on the coals. c1900C. W. Greene Let. to Editor, When I was a youngster in Massachusetts, we called the gelatinous part of a baked maize pudding, the tom-alley. It somewhat resembles in appearance the tom-alley of the lobster; but in meaning it comes very near the Mexican, Cuban, and Southern U.S. use of tamauli or tamalli as the name of a kind of maize pudding. |