| 释义 |
‖ maître d'hôtel|mɛtr dotɛl|
Also 6 maistre d'hostell.
[Fr. phrase = ‘house-master’.]
1. A head domestic, a major-domo, a steward or butler.
1540in Ellis Orig. Lett. Ser. iii. III. 252 Tannagel, the maistre d'hostell with vij persons. 1695Earl of Perth Lett. (Camden) 64 A marquise who is his maître d'hôtelle [Meant for a fem.!]. 1704Addison Italy (1705) 488 His chief Lay-Officer is the Grand Maître d'Hôtel or High Steward of the Houshold. 1769Ann. Reg. 104 His royal highness gave to the maitre de hotel who was charged with it [a present] a gold snuff-box. 1849Thackeray Pendennis lxxv (init.), Frederic Lightfoot, formerly maître d'hôtel in the service of Sir Francis Clavering.
2. A hotel manager; now usually the manager of a hotel dining-room, a head waiter.
1891R. H. Savage My Official Wife iv. 43 The attentive maître d'hôtel flew past us and threw open the door of a splendid apartment. 1907E. Glyn Three Weeks i. 17 Her red wine the maître d'hôtel poured into her glass himself. 1923M. Arlen These Charming People 85 The agreeable and polished M. Risotto, prince of maitre d'hôtels, chanced by our table. 1959T. S. Eliot Elder Statesman i. 9 The maître d'hôtel And the waiters all seem to be your intimate friends. 1973D. Miller Chinese Jade Affair xvii. 157 The ‘canard aux navets’ was brought to the table by the Maître d'Hotel himself.
3. attrib. (See quots.)
1845E. Acton Mod. Cookery (ed. 2) iv. 107 French Maitre d'Hotel, or Steward's Sauce. Add to half a pint of rich, pale veal gravy,..salt, minced parsley, and lemon-juice. 1861Mrs. Beeton Bk. Househ. Managem. x. 223 Maître d'Hôtel Butter, for putting into Broiled Fish just before it is sent to Table. Maître d'Hôtel Sauce (Hot), to serve with Calf's Head, Boiled Eels, and different Fish. 1951Good Housek. Home Encycl. 543/2 Simply prepared dishes garnished with maître d'hôtel butter. 1965House & Garden Dec. 84/2 Maître d'hôtel. If given this name, a dish will probably be fairly quickly and simply cooked—a grill or something like that—and it will include parsley in some form or other. When used to describe butter, it means that the butter has been seasoned, has chopped parsley and lemon juice worked into it and is then put to get cold so that it can be made into pats. 1974Times 6 Nov. 14/8 My salmon steak with maître d'hotel butter was good. |