| 释义 |
‖ tournedos Gastronomy.|turnədo, ˈtʊənədəʊ|
[Fr., f. tourner to turn + dos back: acc. to Littré and Robert, so called because the dish is traditionally not placed on the table, but is passed behind the backs of the guests (see quots. for this and another account).]
A fillet steak of beef with a surrounding strip of fat; tournedos Rossini, such a fillet served with a croûton and pâté, and a Madeira sauce.
1877E. S. Dallas Kettner's Bk. of Table 460 A tournedos is a thin collop, which..is done on one side before the cook has had time to turn round. 1937G. Frankau More of Us v. 53 Italy! Twice ten thousand special pleaders Present your case—and tournedos Rossini, Whose rich appeal 'spite facial controlling Still sets these eyes in a fine frenzy rolling. 1958Times 29 Nov. 7/6 Tucking into scampi and tournedos. 1966P. V. Price France: Food & Wine Guide 124 About [1869]..the word tournedos came into use... Rossini was dining at the Café Anglais and..suggested an alternative method of cutting and preparing the steak... The horrified maître d'hotel announced that he could not..present a dish that was..unpresentable. ‘Very well,’ said Rossini, ‘then don't let us see you do it—I'll turn my back’ (tourne le dos). 1979C. Curzon Leaven of Malice xi. 126 Tournedos Rossini with salad and a reasonable Valpolicella. |