| 释义 |
▪ I. jus, n. Cookery.
Brit. |ʒuː(s)|, |dʒuːs|, U.S. |ʒu(s)|
[‹ French jus (see juice n.). Compare au jus adj. and adv. and n.]
A thin gravy consisting of or made with the pan juices of roast meat. In extended use: any juice or light sauce, esp. one served with a savoury dish. Usu. without article.
1847Godey's Lady's Bk. Aug. 77, I would prefer those two under slices; they are best penetrated with the sugar, and also well steeped in the jus. 1889J. Whitehead Steward's Handbk. iv. 330/1 Imagination is wanting in the female cook; and therefore does no woman ever make a jus. 1895J. L. W. Thudichum Cookery 137 This preparation..was to be used to ‘colour’ soups, sauces, entremets, and entrées which require jus, i.e., gravy. 1960E. David French Provinc. Cooking 110 On the one hand, you have the sauces of so-called ‘classic’ cookery, based on large quantities of stock and broth, essences and meat glazes, the fonds bruns, the fonds blanc, the jus. 1978Washington Post 13 July e18/5 Add Worcestershire and jus and cook 1 minute. 1990N.Y. Mag. Nov. 147/1 The Jockey Club... Spcls..pancetta and foie gras butter; tian of veal with bok choy, shiitake mushrooms and plum-wine jus. 2003Daily Post (Liverpool) (Nexis) 3 Oct. 20 A tiny bonne bouche of melon, grape and kiwi in raspberry jus.
▪ II. jus, juse
obs. form of juice.
▪ III. jus, jus'
colloq. and dial. shortening of just adv.
1801T. Tenney Female Quixotism II. xiv. 145 He kill us all, one after toder, jus as easy as we kill chickens. 1884J. C. Egerton Sussex Folk iii. 33, I jus should be glad if you could get rid an 'em for me. 1935Z. N. Hurston Mules & Men (1970) i. i. 28 Jus' go wid Gabriel. 1973Black World July 56/2 We jus' laid on the corner and watched. Ibid. Aug. 55/1 He walked over to the Village an' dug a backdoor with a lock jus' beggin' to be picked. |