| 释义 |
galantine|ˈgæləntɪn|
Forms: 4–6 gala(u)ntyne, 5–7 galentine, -yn(e, (5 galyntyne, 6 galandyne, galendine), 7–9 gallantine, (7 galiantine), 8– galantine.
[a. F. galantine, altered from galatine a sauce for fish, being connected in popular etym. with the adj. galant (see gallant a.) in the sense of agreeable.]
†1. A kind of sauce for fish and fowl. Obs.
a1400Chaucer To Rosemounde 17 Nas never pyk walwed in galauntyne As I in love am walwed and y-wounde. c1420Liber Cocorum (1862) 25 Take lamprayes..Serve with galentine, made in sale, With gyngere, canel and galingale. a1440Sir Degrev. 1399 Sche brouȝt fram the kychene..Hastelettus in galantyne. 1513Bk. Keruynge in Babees Bk. 281 Fresshe lampraye bake..with a spone take out galentyne, & lay it vpon the brede. 1598Florio, Prognata,..venison sauce or galandine for swans. 1658Sir T. T. de Mayerne Archimag. Anglo-Gall. ix. 5 When it is baked make a galentine of Claret-wine and Cinnamond and sugar, and poure it on the Pye.
†2. A dish made of sopped bread and spices.
1530Palsgr. 602/2 Laye some breed in soke, for I wyll have some galantyne made.
3. A dish of veal, chickens, or other white meat, freed from bones, tied up, boiled, and served cold with the jelly.
1725Bradley Fam. Dict. s.v. Sausages, To make a galantine with the royal sausages. 1730–6Bailey (folio), Galantine [in Cookery], a particular way of dressing a Pig. 1849Thackeray Pendennis xlv, Soups, grapes, pâtés, galantines. 1870Pall Mall G. 25 Nov. 12 He insists upon entertaining him hospitably with galantine, mayonnaise, and Marsala. |