| 释义 |
‖ gratiné, n. and a. Cookery.|gratine|
Also fem. gratinée.
[Fr., f. pa. pple. of gratiner, to cook au gratin: see gratin n.]
A. n. A dish cooked au gratin; also, the crust of cheese, breadcrumbs, etc. covering such a dish.
1928H. P. Adam Kitchen Ranging xx. 372 Gratiné Dauphinois. Cut into a shallow buttered dish thin slices of potatoes [etc.]. 1960E. David French Provincial Cooking 44 Another speciality..is the gratinée, a clear consommé in which a slice of bread sprinkled with cheese is browned in the oven. 1981Washington Post 7 Sept. c5/4 We use it to slice apples for tarts,..potatoes for a gratinée. 1989Newsday Mag. 28 May 36/3 Onion soup is resolutely mild with an ample gratinee sealing it in.
B. adj. Of food: cooked au gratin. Freq. used postpositively.
1937X. M. Boulestin Finer Cooking (Recipes) 18 Oeufs gratinés. Have the eggs soft boiled... Sprinkle with grated cheese, brown lightly and serve. 1960E. David French Provincial Cooking 36 In Tours..are to be found..clams served in the shell with a lovely gratiné stuffing. 1980Fortune 2 June 25/3 There was a very rich and thick onion soup gratinée, asparagus vinaigrette [etc.]. 1990Thames Valley Now Feb. 11/1 He followed this with Vitello All' Aragosta, a marriage of veal and lobster blessed by a reduced sauce of wine and brandy, gratinee with a touch of hollandaise.
Hence ˈgratiné v. trans. = gratinate v. (pa. pple. in quot.); ˈgratinéed a. = *gratiné a.
1978Washington Post Mag. 7 May 71/2 Pallid onion soup gratineed with a sinking layer of cheese. 1980N.Y. Times 8 Aug. c10/1 Marinated vegetables, mignonettes of beef, gratinéed veal. 1986Toronto Star 28 May b7/4 This was followed by a spit-roasted cross rib of beef with gratinéed artichokes. |